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Seafood Paella

List of Ingredients





2 8-ounce bottles clam juice
2 cups chicken stock
6 tablespoons olive oil, divided
1/2 cup fresh parsley, chopped fine, divided
1/4 cup fresh scallions, chopped, divided
6 tablespoons minced garlic
2 16-ounce bags yellow rice with saffron
1 (10-ounce) small bag frozen baby peas
2 pounds large shrimp
10 tablespoons butter
1 1/4 cups, plus 2 tablespoons white Zinfandel wine
1 1/2 pounds sea scallops
16 littleneck clams, rinsed
Juice from 1/2 lemon
1 1/2 pounds mussels, rinsed and debearded
1 small red onion, cut into strips
1/2 pound package smoked sausage, cut into 1/4-inch slices
2 roasted red bell peppers, cut into strips



Recipe



To prepare rice: In a large stock pot, heat 4 cups water, clam juice, chicken stock and 4 tablespoons olive oil. Stir in 2 tablespoons parsley, 2 tablespoons scallions and 1 tablespoon minced garlic.
Bring stock to a boil, then add rice. Cover and simmer for 20 minutes or until done. Add peas in last 5 minutes of cooking time.

To prepare shrimp: Devein shrimp. Melt 2 tablespoons butter and saute shrimp with 1 tablespoon garlic, 1/4 cup wine, 1 tablespoon fresh parsley and salt and pepper to taste. Saute on medium heat until shrimp turns pink. Remove from pan and place in large bowl.

Prepare the scallops the same way, cooking until firm. Add to the shrimp.

To prepare clams: Saute in 2 tablespoons butter, 1 tablespoon garlic, 1 tablespoon parsley, 2 tablespoons scallions, 1/4 cup wine. Squeeze in half of one lemon. Cook until clams open, about 3 to 5 minutes; discard any that do not open. Prepare mussels the same way. Place clams and mussels with shrimp and scallops.

Coat large skillet with remaining olive oil. Saute the red onion, 1 tablespoon garlic and 2 tablespoons wine until translucent. Mix in with seafood. Wipe out the skillet and saute the sausage, lightly browning it. Add to seafood.

To roast peppers, place peppers on skewers on gas flame and cook until completely charred on all sides (or roast in oven). Place peppers in paper bag and let cool. Remove charred skins and cut peppers into strips.

Heat 2 tablespoons butter in large skillet. Saute the roasted peppers, 1/4 cup wine, 1 tablespoon garlic, 1 tablespoon parsley and salt and pepper to taste. Stir into seafood mixture. Top cooked rice with seafood, mixing well. Garnish with remaining parsley.
Serves 6 to 8.