My Familys Favorite Spanish Seafood Paella Recipe

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, cored, seeded, and chopped
• 1 teaspoon sweet paprika (pimentón dulce)
• ½ teaspoon smoked paprika (pimentón ahumado)
• 1 pinch saffron threads
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 1 cup (200g) short-grain paella rice (Bomba or Calasparra recommended)
• 4 cups (950ml) seafood stock (or good quality chicken stock)
• Salt and freshly ground black pepper, to taste
• 1 pound (450g) large shrimp, peeled and deveined (US size 21-25)
• ½ pound (225g) mussels, scrubbed and debearded
• ½ pound (225g) clams, scrubbed
• ½ pound (225g) calamari tubes, cleaned and sliced into rings
• 1 lemon, cut into wedges, for serving
• Fresh parsley, chopped, for garnish
• Optional: ½ cup (115g) frozen peas