Paella, Shrimp and Clams

(Click on the picture to enlarge)

Ingredients

• Two cups of long grain rice.
• One tablespoon of Olive Oil
• Two pounds of medium size shrimp
  
• One pound of Clams
• One small white or yellow finely chopped onion
• One clove of garlic finely chopped
• 16 Oz of frozen green peas
  
• One pack of Saffron hairs
  
• Four cups of fish stock (you can use chicken, vegetable stock or plain water
  
• Two lemons cut in slices.
  
• Two piquillo red peppers cut in strips
• Salt and pepper to taste

Preparation

• Heat the Paella (the dish you cook Paella in is called Paella) over medium high heat.
• Add the olive oil and when hot add the onion mixing until coated.
• Add a pinch of salt to help the onion release its liquid.
• When the onion is transparent add the garlic steering constantly so it does not become brown.
• Add the rice and mix well with the onion and garlic.
• Separately heat the stock or water and when boiling add the saffron hairs until the liquid becomes yellowish/red.
• Add the liquid stock or water to the Paella pan and bring to a rapid boil.
• Add the thawed green peas and mix throughout the Paella.
  
• Lower the heat to a simmer. Simmer for 10 minutes.
• After 10 minutes add the shrimp and clams and cover the dish with aluminum foil.
• Let it slowly simmer for another 10 minutes. (Do not uncover and do not put a spoon into the rice)
• After the last 10 minutes turn off the heat and let it rest, without uncovering, for at least 2 minutes. It will give the rice a chance to absorb the remaining liquid.
• Remove the cover and decorate with the pepper strips and present to the guests.

Buen Provecho y'all.

A good glass of red wine or a refreshing red wine Sangria are perfect for this dish.