|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Onions||4 1⁄2 Cup (72 tbs), finley chopped|
|Uncooked long grain white rice||2 Cup (32 tbs)|
|Clam juice||2 Cup (32 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Lemon juice||3 Tablespoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Saffron/Ground turmeric||1⁄2 Teaspoon|
|Peeled plum tomatoes||1 1⁄2 Cup (24 tbs), diced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Roasted red peppers||8 Ounce, drained and thinly sliced|
|Bay scallops||1 Pound|
|Frozen peas||1 1⁄2 Cup (24 tbs) (Thawed)|
|Clams||10 , scrubbed|
|Mussels||10 , scrubbed|
|Shrimp||1 Pound, shelled and deveined|
Preheat oven to 375°F.
Heat oil in large ovenproof skillet or paella pan over medium-low heat until hot.
Add garlic and cook just until garlic sizzles.
Add onions and rice; cook and stir 10 minutes or until onions are soft.
Stir in clam juice, wine, lemon juice and paprika; mix well.
Combine boiling water and saffron in small bowl; stir until saffron is dissolved.
Stir into onion mixture.
Stir in tomatoes, parsley and half the red peppers.
Bring to a boil over medium heat.
Remove from heat; cover.
Place on lowest shelf of oven.
Bake 1 hour or until all liquid is absorbed.
Remove from oven; stir in scallops and peas.
Turn oven off; return paella to oven.
Steam clams and mussels 4 to 6 minutes, removing each as shells open.
Steam shrimp 2 to 3 minutes just until shrimp turn pink and opaque.
Remove paella from oven and arrange clams, mussels and shrimp on top.
Garnish with remaining red pepper.
Serving size: Complete recipe
Calories 4075 Calories from Fat 408
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 1123.8 mg374.6%
Sodium 7023.3 mg292.6%
Total Carbohydrates 466 g155.5%
Dietary Fiber 31.3 g125.3%
Sugars 64.1 g
Protein 333 g665.3%
Vitamin A 427.7% Vitamin C 670.8%
Calcium 152.7% Iron 463.8%
*Based on a 2000 Calorie diet