Shellfish Paella - Boys of Cooking

Ingredients

• 2½ pounds ripe plum tomatoes, peeled, seeded, and chopped
• 2 large garlic cloves, coarsely chopped
• 2 TBL fresh parsley leaves
• ½ tsp (2 gram) saffron threads
• ¾ tsp salt, or to taste
• ¾ tsp freshly ground white pepper, or to taste
• 2 TBL olive oil
• 1½ cups short-grained rice, such as Valencian or Arborio
• enough fish stock to total 4½ cups
• 16 large prawns in their shells
• ½ pound large scallops