Spanish Seafood Paella

Ingredients

1 tbsp Olive Oil

2 cups chopped Onions (about 2 medium)

4 garlic cloves, minced

2 cups long-grain white rice

1 7-ounce jar roasted sliced pimientos with juice

½ tsp crushed saffron threads

2 cups clam juice

1 ½ cups vegetable stock

1 lb. large uncooked shrimp, peeled, deveined

1 lb. Mahi-Mahi cut into 3 inch pieces (any firm white fish can substitute)

1 lb. cleaned squid, bodies cut into ½ inch rings

1 dz. Clams, scrubbed

1 dz. Mussels, scrubbed, debearded

1 cup frozen green peas thawed

Lemon wedges

            Preheat oven to 425°F.  Heat olive oil in a heavy large pot over medium-high heat.  Add onions and sweat until translucent.  Add garlic and sauté until onions are starting to take on a golden brown color.  Stir in rice, roasted pimientos with juice and saffron.  Add clam juice and vegetable stock to pot and bring mixture to a simmer.  Remove from heat.

            Pour rice mixture into 15x10x2-inch glass baking dish. Arrange shrimp, fish, squid, clam, and mussels in rice mixture.  Cover with foil.

Bake paella until clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open).  Remove foil from baking dish.  Let paella stand 10 minutes.  Serve with lemon wedges.

Serves 6 to 8 people