My Mom'S Seafood Paella

• 1 pound medium shrimp, shelled and deveined, shells reserved
• 4 cups water
• 1 pound cleaned squid or calamari (or both!)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, thinly sliced
• 1 red pepper, cut into thin strips
• 1 cup canned tomatoes, with juice, chopped
• 1-1/2 tsp salt
• 2 cups medium grain rice
• 1/8 tsp ground saffron
• 1 pound scallops
• 1 cup frozen peas

1. Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth.
2. Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.
3. Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.
4. Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are slightly (opaque) cooked throughout, about 9-10 minutes longer.

shrimp, water, calamari, olive oil, onion, garlic, red pepper, tomatoes, salt, grain rice, ground saffron, scallops, frozen peas

Taken from www.epicurious.com/recipes/member/views/my-moms-seafood-paella-1208358 (may not work)