|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.