All Seafood Paella, originally uploaded by vzed.

Ingredients

For the tomato paste:
3 Ripe tomatoes
Herbies Paella Spices
La Cinta Smoked Paprika
2 Gloves of Garlic

2 med or 1 large red capsicum – baked and peeled

Other Ingredients

4 Cups of chicken stock
2 cups of Bomba rice
2 Chorizo sausages (sliced into rings)
A few strands of saffron
Olive oil for cooking

shredded parsley
lemon rind

Seafood:

24 mussels
16 prawns
750 grams of clams
2 pieces of white fish such as sea pirch
16 pieces of calamari rings

Method:
Preheat oven to about 180c
1. Prepare the tomato paste by frying crushed garlic, choppped tomatos with paprika and paella spice until it makes a chunky paste. Set aside
2. Cook the capsicums in the oven until skin starts to blister. Cool, peel off skin, and cut into strips. Set aside.

3. In paella pan, heat olive oil and fry paella until it begins to crisp. Add tomato paste until it begins to heat.

4. Add bomba rice and coat with mixture for a a couple of minutes.

5. Add chicken stock (all at once) and gently shake pan to even out the rice in the liquid, remembering that bomba rice doesn’t like to be over agitated. Cook the rice on a mid flame for about 10 minutes until the rice begins to soften about half way done.

6. Arrange seafood in paella pan nicely ensuring that some is under the liquid. Cook for a 5 minutes.

7. Transfer pan to oven and cook until mussels and clams open up, checking that the rice is cooked before serving.

8. Place capsicum on top of dish with parsley and lemon rind and serve.