Use any seafood you like for this paella. You may even want to add chicken or chorizo for variety. Though not traditional, the addition of turmeric to the shrimp broth will ensure a vibrant yellow color in the finished dish.

Ingredients

• 1 lb. medium shrimp, peeled & deveined (shells reserved)
• 4 Tblsp olive oil
• 6 large sea scallops
• 1 green bell pepper, finely chopped
• 5 cloves garlic, minced
• 1 tsp paprika
• 2 ripe tomatoes, seeded and chopped
• 1 ½ cups Spanish paella rice or Arborio
• ¼ cup peas, fresh or frozen
• 18 mussels, well scrubbed
• pimientos for garnish
• lemon wedges

Shrimp Broth

• Reserved shrimp shells
• ½ cup small yellow onion, chopped
• ½ small carrot, chopped
• ½ stalk celery, chopped
• 1 cup bottled clam juice
• 1 bay leaf
• pinch of salt
• 3 whole black peppercorns
• 3 cups water
• 1 tsp turmeric (optional)
• ½ tsp saffron threads
• ¼ cup dry white wine

Procedure

1. Preheat the oven to 400° F.
2. Heat 2 tablespoons of the oil over medium high heat in a paella pan or other shallow pan measuring at least 15 inches across. Sauté the shrimp and scallops only briefly to sear, 2 to 3 minutes. Remove from the pan. Add the remaining 2 tablespoons of oil to the pan and sauté the green pepper for 3 minutes. Add the garlic, paprika and tomatoes and sauté for 2 minutes.
3. Add the rice and stir to coat. Add the hot broth and the peas. Bring to a boil then reduce to a simmer and cook for 5 to 10 minutes or until the mixture is no longer soupy, but liquid still remains. Taste for seasoning and be sure to add enough salt at this point.
4. Place the reserved shrimp and scallops and the mussels on top (and pimiento if desired) of the rice and bake for 15 to 20 minutes or until the rice is done. Cover with a foil tent and set aside for 10 minutes before serving. Serve garnished with the lemon wedges.

Reprinted with Permission from Culinary Thymes Magazine, Issue July-August 2001