"You can substitute the ingredients for your favorite seafood."
onion, sliced into rings
garlic cloves, chopped
16 1/2 ounces
mussels, scrubbed, debearded
littleneck clams, scrubbed
white fish fillets, cubed
red pepper, sliced
Soak the saffron in 2 Tbs. of hot water.
In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.