Seafood Paella

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 1 pound clams, cleaned and scrubbed
• 1 pound calamari, cleaned and sliced into rings
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can diced tomatoes
• 2 cups bomba or Arborio rice
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1/4 cup chopped parsley
• Salt and pepper to taste
• Olive oil

Instructions:

1. In a large paella pan or deep skillet, heat olive oil over medium-high heat.
2. Add the shrimp, mussels, clams, and calamari and cook until shrimp is pink and the mussels and clams have opened. Remove from pan and set aside.
3. In the same pan, add onion, garlic, and bell peppers. Cook until onions are translucent.
4. Add diced tomatoes, smoked paprika, and saffron to the pan. Cook for 1-2 minutes.
5. Add rice to the pan and stir until evenly coated with the tomato mixture.
6. Slowly pour in the chicken broth, stirring to make sure the rice is evenly distributed.
7. Stir in half of the chopped parsley and season with salt and pepper.
8. Bring the liquid to a boil, then reduce heat