Paella with Shrimp, Clams & Mussels

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