Seafood Paella Recipe

6 to 8 saffron threads (about 1/4 t.)
3 C. chicken stock
1 C. white wine
2 C. clam juice
3 T. olive oil
1 onion, diced
1 red pepper, cored, seeded and diced
2 cloves garlic, peeled and finely chopped
3 C. short-grain or arborio rice
salt and pepper to taste
2 tomatoes, peeled, seeded and diced
3/4 lb. (any size) shrimp (not peeled)
3/4 lb. scallops
3/4 lb. mussels
1 bunch parsley, chopped

Preheat oven to 400�F. In a large saucepan over high heat, crumble saffron threads into chicken stock, wine and clam juice; bring to a boil and remove from heat.

In a paella pan or a wide, flat-bottomed, low-sided oven-ready pan warm olive oil over medium heat, and saute onion, red pepper and garlic until onions are translucent, about 5 minutes. Add rice, stir, then add liquid mixture. Salt and pepper to taste.

Remove pan from stove and bake in oven for 18 to 22 minutes, or until most liquid has been absorbed. Add tomatoes, shrimp, scallops and mussels (seam side up), and bake 6 to 8 additional minutes or until shellfish is cooked through (and mussels have opened up -- discard any that haven't opened) and all liquid is absorbed. Rice should be firm to bite, but not crunchy. Remove and let stand from oven for 5 minutes, garnish with chopped parsley and serve.

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