Red Paella

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This festive paella, a wonderful combination of sweet and savory, will be well received with a fruity pitcher of sangrķa!

Ingredients

3/4 cup olive oil
1 medium yellow or white onion, chopped
2 medium red peppers, chopped
4-5 cloves of garlic, minced
3 cups short grain rice
8 oz. clams, scrubbed
12 oz. uncooked shrimp, peeled and deveined
6 1/4 cups fish or chicken broth
1/2 teaspoon paprika
1/2 teaspoon saffron
Salt and pepper, to taste
1 cup sliced roasted sweet red bell peppers


Directions

Heat the olive oil over medium heat in a large, wide skillet, casserole dish, or paella pan. Add onion and red pepper, cooking until the onion is translucent and soft. Add garlic and cook 5 minutes. Mix in rice and cook, stirring constantly, until rice appears translucent. Add clams, shrimp, broth, paprika, saffron, salt and pepper. Cover and cook 25 minutes, until all liquid is absorbed.

Remove pan from heat, take off cover and place roasted red pepper slices over the top of the rice. Cover for 5 minutes more. Serve on a large platter. Serves 4-6.

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