Smoky Seafood Paella

• 1 pound cleaned calamari
• 1 teaspoon saffron threads
• 1 cup boiling water
• 2 teaspoons mixed dried thyme, rosemary, and sage
• 1/4 cup extra-virgin olive oil
• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 2 large red bell peppers, seeded and cut into 1/4-inch-wide strips
• 3 1/2 cups Spanish short-grain or arborio rice
• 8 to 12 cups chicken broth
• 1/2 pound serrano ham or prosciutto
• 1 pound Spanish chorizo sausage, cut into 1-inch pieces
• 1 pound firm white fish fillets, cut into 1-inch pieces
• 4 large ripe tomatoes
• 2 cups green peas
• 1 1/2 pounds mussels, scrubbed
• 1 1/2 pounds clams, scrubbed
• 1 pound medium shrimp in the shell
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh oregano

1. Prepare a medium-hot fire (a 3-second fire) in a campfire or wood-fired grill.
2. Cut the calamari bodies into 1/2-inch-wide rings and set aside with the tentacles.
3. In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.
4. Place a 12-inch paella pan or other wide, shallow pan on a grate above the campfire or grill grate.
5. Sprinkle in the dried herbs and stir for a few seconds to toast.
6. Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, about 3 minutes.
7. Add the bell peppers and cook for another 3 minutes, or until they begin to soften.
8. Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly.
9. Add 6 cups of the broth and the saffron water and bring to a boil.
10. Add the calamari, ham, chorizo, fish, and tomatoes and cook for 5 minutes.
11. Add the green peas.
12. Cook until most but not all of the liquid has been absorbed.
13. From time to time, add more broth if it evaporates too quickly from the heat and the rice begins to stick.
14. Continue stirring the rice and adding broth as needed until the rice is cooked.
15. Distribute the mussels, clams, and shrimp on top of the rice and push down slightly into the rice.
16. Let them cook, without stirring, for about 10 minutes or until the shrimp are evenly pink and mussels and clams have opened.
17. Remove the paella from the heat.
18. Sprinkle with the fresh herbs, cover lightly with aluminum foil or a cloth and let stand for 5 minutes to allow the flavors to blend.
19. Discard any mussels or clams that have failed to open.
20. Serve hot.

calamari, saffron threads, boiling water, thyme, extravirgin olive oil, yellow onions, garlic, red bell peppers, spanish shortgrain, chicken broth, serrano ham, sausage, white fish, tomatoes, green peas, mussels, clams, shrimp, thyme, fresh oregano

Taken from www.epicurious.com/recipes/food/views/smoky-seafood-paella-391771 (may not work)