Classic Seafood Paella

Ingredients

• 8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
• ¼ tsp. crumbled saffron threads
• 12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
• 1 medium lemon, sliced or cut in wedges
• 12 all-natural (dry-packed) sea scallops, side muscles removed
• 1-¾ cups Spanish bomba rice
• 1 lb. mussels, rinsed well
• + 6 more ingredients
• • Kosher salt
  • ½ tsp. sweet or hot pimentón (smoked paprika)
  • ¼ cup plus 2 tsp. extra-virgin olive oil
  • 1 very large or 2 small ripe tomatoes (12 oz. total)
  • 1 small yellow onion (4 oz.)
  • One 8-oz. bottle clam juice

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

View full recipe at Fine Cooking