Quick Paella

• 2 tablespoons olive oil
• 1/2 cup finely chopped Spanish onions
• 1/2 cup finely chopped green bell peppers
• 2 teaspoons finely minced garlic
• Kosher salt
• Freshly cracked black pepper
• 1 cup white wine
• 1/2 cup tomato puree
• 1/2 teaspoon smoked paprika
• Pinch saffron
• 1 bay leaf
• 2 cups cooked Arborio or other short-grain rice
• 12 mussels, washed
• 8 clams, washed
• 8 head-on shrimp (U16)
• 3 tablespoons finely minced fresh parsley
• 8 lemon wedges

1. In a straight-sided, 10-inch pan, heat the olive oil over a medium flame.
2. Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes.
3. Season with salt and pepper.
4. Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
5. Add the smoked paprika and saffron, along with the bay leaf.
6. Fold in the rice and make a bed for the seafood to sit on.
7. Add the mussels, clams and shrimp and season again.
8. Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes.
9. This is a challenging step and is based on timing.
10. Finish the paella with fresh parsley, and serve with lemon wedges on the side.

olive oil, spanish onions, green bell peppers, garlic, kosher salt, freshly cracked black pepper, white wine, tomato puree, paprika, saffron, bay leaf, rice, mussels, shrimp, fresh parsley, lemon wedges

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/quick-paella.html (may not work)