Seafood Paella

Ingredients

• 2 cups fish or chicken stock
• 1/2 cup dry white wine
• 1/4 cup plus 2 tsp. extra-virgin olive oil
• 1 small yellow onion
• 4 cloves garlic, finely chopped
• 2 ripe tomatoes, diced
• 1/4 tsp. crumbled saffron threads
• 1/2 tsp. sweet or hot smoked paprika
• Kosher salt
• 1 cup Spanish bomba or Arborio rice
• 1 cup green beans
• 1 cup peas
• 1 cup  bell peppers, sliced
• 4 small squid, bodies cut into rings, tentacles left whole
• 12 large shrimp, peeled with tail segment left intact and deveined
• 12 large mussels
• 12 sea scallops, side muscles removed

Recipe

• Combine wine and broth in saucepan and bring to simmer
• Fry onion & garlic in oil. 
• Add tomatoes. Add salt, paprika and saffron, and cook until mixture begins to caramelize. Stir in the squid and heat up. 
• Stir in rice and cook until heated through. 
• Stir in the peas, beans and bell peppers
• Add simmering broth/wine mixture, bring to boil, and salt to taste. 
• Arrange rice evenly in pan and do not stir again. 
• Cook over low heat for 18-20 minutes total, adding the seafood in the following fashion:
• After 8 minutes arrange the mussels in the pan, distributing them evenly
• After another 2 minutes lay shrimp on top and turn when underside becomes pink
• Lightly season scallops with salt and fry until browned (2-3 minutes per side). 
• When paella is cooked, turn heat to high for 40 secs to toast the rice at the bottom (called socarrat), and arrange scallops on top. 
• Let rest for 10 mins and serve.