1/4 cup olive oil or vegetable oil
8 ounces raw shrimp, shelled and de-veined
8 ounces scallops
8 ounces squid or octopus, cleaned and cutinto 1/4-inch rings
1 medium onion, chopped
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (with liquid)
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon saffron or ground turmeric
1/4 teaspoon pepper
1/2 cup frozen green peas
1 (2 ounce) jar sliced pimentos, drained
Clean mussels and clams. Discard any that are not tightly closed. Heat oil in 14-inch metal paella pan or Dutch oven over medium heat until hot. Cook and stir shrimp in oil just until pink, about 2 minutes; remove with slotted spoon. Cook and stir scallops until slightly firm, 1 to 2 minutes; remove with slotted spoon. Cover and refrigerate shrimp and scallops.
Cook and stir squid until rings begin to shrink, about 2 minutes; remove with slotted spoon.
Add more oil to pan if necessary. Cook and stir onion and garlic until onion is tender. Stir in squid and tomatoes; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 20 minutes.
Stir in shrimp, scallops, water, rice, salt, saffron and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes.
Arrange mussels, clams and peas on top of rice mixture Cover loosely with aluminum foil. Bake at 350 degrees F until liquid is absorbed, about 25 minutes in paella pan, 40 minutes in Dutch oven.
Discard any unopened mussels or clams. Sprinkle with pimentos. Garnish with lemon wedges if desired.
Yield: 6 servings