Red Paella

• olive oil
• 1 medium onion, chopped
• 8 ounces clams, scrubbed
• 12 ounces uncooked shrimp, peeled and deveined
• 3 garlic cloves, minced
• 3 cups rice
• 3 14 cups fish stock
• 14 teaspoon saffron
• 6 14 cups fish stock or 6 14 cups chicken broth
• 12 teaspoon spanish paprika
• salt and pepper
• 1 cup roasted red sweet bell pepper, sliced
• lemon wedge (optional)

1. Heat the olive oil in a paella pan over medium to high heat.
2. Add the onion and red bell pepper and cook until the onion begins to soften.
3. Add the garlic and cook for a further 5 minutes.
4. Pour in the rice and cook, stirring constantly, for a further 5 minutes or until the rice is translucent.
5. Mix in the clams, shrimp, broth, spanish paprika, saffron, salt, and pepper.
6. Cover, and cook for 25 minutes or until all the liquid has been absorbed.
7. Remove from the heat.
8. Taste for salt, and arrange the sweet red bell peppers in a pattern over the rice.
9. Cover again and wait 5 minutes before serving.

olive oil, onion, clams, shrimp, garlic, rice, fish stock, saffron, fish stock, spanish paprika, salt, red sweet bell pepper, lemon

Taken from www.food.com/recipe/red-paella-371097 (may not work)