Paella with Shrimp, Clams & Mussels

Ingredients

• ¾ tsp. kosher salt; more to taste
• 8 medium clams, such as littlenecks (about 1 lb.), cleaned
• 5 cups water or fish stock
• 1 large ripe tomato, halved horizontally
• 8 cloves garlic, coarsely chopped
• 2 lemons, cut in half, for serving
• 1 cup bottled clam juice
• + 7 more ingredients
• • 1-½ cups Spanish bomba rice
  • ¼ tsp. pimentón (Spanish paprika, either sweet or hot; optional)
  • ½ medium onion
  • Large pinch saffron (about 30 threads)
  • ¼ cup extra-virgin olive oil
  • ¹/₃ lb. large shrimp (about 12), peeled; shells reserved
  • ½ lb. mussels, cleaned (about 20)

Put the saffron in a large mortar and grind to a powder with a pestle (or crumble the saffron into a 1-cup liquid measuring cup and grind it with the back of a spoon). Heat the clam juice to simmering in a saucepan or in a microwave. Pour it into the mortar (or cup) with the saffron and set aside...

View full recipe at Fine Cooking