Seafood Paella With Artichokes

• 2 tablespoons water
• 1/2 teaspoon saffron thread
• 2 teaspoons olive oil
• 1 cup diced onion
• 4 cloves garlic, crushed
• 1 cup water
• 1 (16 ounce) can chopped tomatoes
• 1 -2 cup chicken broth
• 1 dash crushed red pepper flakes
• 1 dash fresh ground black pepper
• 1 cup uncooked arborio rice
• 2 cups canned artichoke hearts, drained and quartered
• 1/2 cup dry vermouth
• 16 16 small littleneck clams or 16 small mahogany clams
• 1 lb large shrimp, peeled,deveined
• 3/4 lb sea scallops
• 3/4 3/4 lb fresh swordfish or 3/4 lb fresh tuna
• 1/4 cup minced fresh parsley

1. Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
2. Add onion, garlic; saute 2 minutes.
3. Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
4. Stir in rice, cover, reduce heat and simmer 10 minutes.
5. Stir occasionally.
6. After 10 minutes check consistency of rice - should be creamy with some liquid.
7. If necessary add more water until rice is tender and creamy.
8. Add artichokes, vermouth, seafood& fish.
9. Cover and simmer 5 minutes or until mussel (or clam) shells open.
10. Discard any unopened shells.
11. Sprinkle with parsley.

water, saffron thread, olive oil, onion, garlic, water, tomatoes, chicken broth, red pepper, fresh ground black pepper, arborio rice, hearts, littleneck clams, shrimp, fresh swordfish, parsley

Taken from www.food.com/recipe/seafood-paella-with-artichokes-99412 (may not work)