Shellfish Paella

• 1/3 cup olive oil
• 1 yellow onion, minced
• 1 small red bell pepper, seeded, deribbed and diced
• 4 cloves garlic, chopped
• 1 1/2 cups short grain white rice
• 5 Tbs. chopped fresh parsley
• 1/2 cup dry white wine
• 5 cups chicken stock
• 1/2 cup tomato sauce
• 1 cup cut-up green beans
• 1 tsp. saffron threads steeped in 2 tsp. water boiled for 1 min.
• 1 lb. shrimp
• 1 1/2 lb. clams or mussels in the shell, cooked.

1. Preheat oven to 325F. In an ovenproof paella pan warm olive oil over medium heat. Add onion, bell pepper and garlic and saute, stirring, until soft. Add rice and stir 2 min. Sprinkle with 4 Tbs. parsley.
2. Add wine, chicken stock, tomato sauce, green beans, saffron and water, 1 tsp. salt and pepper to taste. Bring to a boil, then simmer 10 minutes.
3. Bury seafood in rice and bake, uncovered, until rice is tender, about 20 min. remove from oven, cover and let stand 10 min.
4. Garnish with lemon wedges and parsley.

olive oil, yellow onion, red bell pepper, garlic, short grain white rice, parsley, white wine, chicken stock, tomato sauce, green beans, water, shrimp, mussels

Taken from www.epicurious.com/recipes/member/views/shellfish-paella-51113191 (may not work)