Paella de Marisco

I love to cook Spanish food as much as I love to eat it, especially in the  summer.  Having Spanish guitar music playing while sipping a mock sangria  and manning the grill on a balmy summer evening just feels right. Although
this is not listed in the recipe, you can sear the shrimp, scallops and chunks of fish in a cast iron skillet on the grill beside the paella while the rice is cooking - this just adds another layer of flavor and color.  Feel free to change up the seafood or eliminate the seafood all together and amp up the veggies. It's ok if the bottom of the rice burns a little - crunchy rice at the bottom is considered the best
part!

1/2 pound calamari, sliced into rings
1 onion,  chopped                                                    
1/2 each green, red and yellow bell pepper, chopped
3 cloves garlic 
4 tbsp olive oil
4 roma tomatoes, chopped               
1 good sized pinch saffron
1 tbsp spanish paprika /  pimenton             
2 c Bomba or Calrose rice (or any short grain rice)
4 c vegetable or seafood stock             
1/2 c clam juice
1/2 pound each shrimp and scallops             
1 large corvino fillet (or other firm white fish)
12 ea  clams and mussels                                        
 1/4 c green peas

 Put olive oil in paella pan on grill.  Add onions, peppers and garlic.  Cook a few minutes. Add tomatoes, calamari and clam juice.  Stir well and let  cook a few minutes.  Make a well in the center and add saffron and  paprika.  Incorporate into mixture.  Add rice, salt and pepper and stir a few minutes to coat.  Add broth, stir once, and never again.  Close grill and cook until rice is done, about 20- 30 minutes  depending on grill.  Add shrimp, scallops, fish, clams and mussels, pressing the seafood down into the rice.  Sprinkle with peas.  Cook another 5-10 minutes until seafood is done.

**NOTE- As you will soon learn from this blog, I like everything spicy.  If you do too, add some chopped jalapenos or other hot pepper with the vegetables, and/or finish with a little cayenne pepper

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