PAELLA
2 tbsp. olive oil
1 tbsp. paprika
Kosher salt and black pepper, to taste
3 cloves garlic, crushed
1 tsp. crushed red pepper flakes
2 cups uncooked bomba rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 qt. clam juice
2 lemons, zested
1 Spanish onion, chopped
1 red bell pepper, small dice
½ cup green peas
4 oz. chistorra sausage
4 oz. bay scallops
½ lb. Manila clams
½ lb. black mussels
8 oz. shrimp, 16-20 ct,
peeled and deveined
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, onion, red pepper flakes, sausage and rice. Stir continually to coat rice with oil, about 3 minutes. Stir in saffron threads, paprika, bay…