Yield: 6

Adapted from: Dinner At The Zoo

This seafood paella is a blend of saffron rice, Spanish chorizo, shrimp, clams and mussels, all simmered together to create an easy and satisfying one pot meal. This dinner is quick enough to make on a busy weeknight, yet elegant enough to serve to company.
Prep: 20 Cook: 45

• 6cups chicken broth
• ¼tsp saffron threads
• 3TBS olive oil
• ½cup onion diced
• ½cup red bell pepper peeled, cored and diced
• 2½tsp garlic minced
• ½tsp smoked paprika
• 2¼cups short grain rice such as bomba, calasparra or arborio
• 8oz Spanish chorizo sausage sliced
• 12oz shrimp peeled and deveined
• 8oz mussels cleaned
• 12oz clams cleaned
• ¼cup frozen peas thawed
• 2TBS parsley chopped
• lemon wedges for garnish
• salt and pepper to taste

Pour the chicken broth into a pot and bring it to a simmer. Stir in the saffron and ½ tsp salt. Remove the pot from the heat and let stand for 15 minutes.

Heat the olive oil in an extra-large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Pour in the chicken broth mixture and rice and bring to a simmer. Cover and cook over low heat for 15 minutes.

Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high and cook for 5 more minutes to form a crust on the bottom of the rice.

Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.