Seafood Paella with Shrimp, Scallops, Calamari and Mussels

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Ingredients

9 c shrimp stock

pinch saffron threads

kosher salt

1/2 c olive oil

12 oz. dry scallops, patted dry

8 oz. calamari, cut in rings (optional), patted dry

1 onion, finely diced

12 garlic cloves, peeled

2 grated tomatoes

1 teaspoon paprika

3 cups medium grain rice

16 small mussels, scrubbed

4 lemons, cut in wedges

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Instructions

1. In a medium saucepan, heat shrimp stock and keep on a low fire. Toast the saffron gently in a dry skillet. Crumble the threads and add to the broth, check for seasonings. Remove from heat.
2. In a 16-inch paella pan, heat the oil just until it's hot. Sauté the shrimp, scallops and calamari (if using) until just cooked through, about 2 minutes. Transfer to a plate.
3. Prepare sofrito -- reduce the heat to medium and sauté onion and garlic about 5 minutes. Add the tomato and paprika. sesame wot salt and cook, stirring often until the mixture has darkened to a deep burgundy and thickens, 15 to 20 minutes. If it starts to stick to the pan or burn, add a little water.
4. Bring the broth back to a simmer. Add the rice to the pan with the sofrito, and cook for 1 to 2 minutes on medium-high. Pour in stock and stir to combine. Do not stir the rice in after this point.
5. Simmer vigorously until the rice is at the same level as the liquid, after 8 to 10 minutes, reduce the heat to medium ow. Arrange the mussels in the pan.
6. Gently simmer until the liquid has been absorbed, about 10 more minutes more. Taste a grain just below the top layer of rice; it should be al dente, with a tiny white dot in the center. (If the rice is not done but all the liquid has been absorbed, add a bit of broth and cook a few minutes more.) Arrange the shrimp, scallops and calamari in the pan, and add any juices to the rice.
7. Increase the heat to medium-high and cook for 2 minutes, or until the bottom layer of rice starts to caramelize. Remove the pan from the heat. Cover loosely with foil and let the paella rest for 5 minutes.
8. Remove foil and serve with lemon wedges.