Valencian Seafood Paella

• 1 cup long grain rice
• 2 cups water (or chicken broth if desired)
• 1 small onion, diced
• 1 medium tomato, diced
• 1 pinch of ground saffron
• 3 cloves garlic, finely minced
• 1/4 tsp. cayenne pepper
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/2 lb. fresh mild fish fillets, cut into 1 inch pieces
• 1/2 lb. fresh sea scallops, cleaned
• 1/2 lb. fresh medium shrimp (uncooked), shelled and tails removed
• 8oz. frozen peas, thawed and drained
• 1 lemon cut in wedges

1. Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper, salt and black pepper in the crock-pot slow cooker and mix thoroughly. Cook on high for 2 to 3 hours. Add fish fillets, sea scallops, shrimp, and peas to the paella and cook on high for 1 hour. Serve with lemon wedges as a garnish.

long grain rice, water, onion, tomato, ground saffron, garlic, cayenne pepper, salt, freshly ground black pepper, fish, shrimp, frozen peas, lemon

Taken from www.epicurious.com/recipes/member/views/valencian-seafood-paella-51954071 (may not work)