*Recipe serves 6
Ingredients:
1 lb. live Manila Clams - washed
1 lb. live Mussels - washed
½ lb. fresh Oyster Meat - chopped
1 lb. BC Side Stripe Shrimp - peeled
¼ tsp Saffron threads
4 cups Finest at Sea Fish Stock
2 Tbsp Olive Oil
3 cloves Garlic - finely chopped
1 large Onion - diced
2 large Red Peppers - chopped
1½ cup Long Grain Rice
1 small can (8oz) Diced Tomatoes
1 cup Frozen Peas
½ bunch Parsley - chopped
Directions:
Gently place saffron threads into large, heavy saucepan and cook until it gives off an aroma.
Add the fish stock to the pot, bring to a boil, then reduce heat to simmer to infuse the saffron flavour.
Heat olive oil in a large skillet and add onions and garlic - stir until onions start to soften.
Add Shrimp, Oysters, and red peppers to skillet and cook for about 2 minutes, stirring frequently.
Pour rice into the skillet, and stir thoroughly to ensure all the grains are well coated with oil.
Add half of the simmering fish stock to the skillet, stir thoroughly and then bring to a boil.
Reduce the heat and simmer until all the liquid is absorbed - about 5 min.
Transfer the rice mixture into the large sauce pan with the remaining fish stock.
Gently stir in the tomatoes and peas, and stir until evenly mixed.
Arrange Clams and Mussels on top of the mix and simmer another 10-15 minutes until liquid absorbed.
Cover pot and let stand for at least 5 minutes.
Remove any Clams or Mussels that didn't open, and stir the paella gently to fluff.
Sprinkle chopped parsley over top of the paella and serve.