Paella With Seafood & Snails

• 1 pound large shrimp cooked until opaque, shell removed, tail on
• 1 pound bay scallops
• 1 onion medium
• 4 cloves garlic minced
• 24 clams small, scrubbed and cleaned
• 24 mussels debearded and scrubbed clean
• 1 pound snails boiled and removed from shell, using a pin is helpful
• 3/4 cup fresh fava beans shelled and cooked until tender
• 3/4 cup green beans trimmed, steamed and cut into 2 " pieces
• 3 tomatoes peeled, seeded and chopped
• 8 artichoke heart slices
• 4 cups fish stock
• 1/2 cup olive oil
• 2 cups bomba rice or calasparra
• 3 rosemary sprigs fresh, destemmed, leaves chopped
• 1 tablespoon dill or fennel fronds
• lemon wedges for garnish
• 6 saffron threads
• salt
• pepper

1. Warm the olive oil in a paellera pan, adding and tossing the scallops and shrimp for about two minutes.
2. Remove the seafood and add the onion, garlic, tomatoes and saffron, stirring well, for at least 5 minutes.
3. Add the stock and simmer for 10 minutes.
4. Then add the rosemary, salt, pepper and rice and continue to cook uncovered until the rice is al dente, about 20 minutes.
5. (The rice will absors a lot of stock and salt, so keep tasting and add more salt and stock if necessary).
6. During the last 5-10 minutes of cooking, place the shrimp, scallops, clams and mussels, snails, artichoke heart slices, fava and green beans in the rice and cover to allow the rice to absorb all the flavors and heat all the ingredie

shrimp, bay scallops, onion, garlic, mussels, shell, fresh fava beans, green beans, tomatoes, fish stock, olive oil, bomba rice, rosemary, dill, lemon wedges, threads, salt, pepper

Taken from www.yummly.com/recipe/Paella-With-Seafood-_-Snails-1669594 (may not work)