Ed's Seafood Paella

2 C chicken broth
1.5 C clam juice
3/4 C white wine
1/8 t saffron (or turmeric)
1 med. onion, diced
1 med. yellow or red pepper, diced
1 clove garlic, crushed or finely chopped
2 T olive oil
2 C Arborio rice
salt/pepper to taste
1/2 lb shrimp, peeled & deveined
1/2 lb scallops
one lb clams (optional)
l lg tomato, peeled, seeded & diced
handful of cilantro or flat leaf parsley, chopped

Preheat oven to 400. In a lg sauce pan, combine first 4 ingredients. Heat until boiling then remove from heat. In Paella pan, saute onion, bell pepper & garlic in olive oil over med. heat, about 5 min. or until translucent. Add rice & contents of sauce pan & stir. Salt/pepper to taste. Bake in oven 15-20 min. or until most of the liquid is absorbed. Add seafood & diced tomato on top & bake an additional 6-8 min. (or until clams have opened, if included), all liquid is absorbed & shrimp/scallops are cooked. Remove from oven; let stand 5-8 min. Garnish with cilantro or parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user EDMINN.