Ingredients

4 cups vegetable stock

½ teaspoon saffron, ground

2 teaspoons salt, divided

2 teaspoons paprika, divided

1 teaspoon pepper

1 tablespoon olive oil

3 tablespoons butter, divided

1 pound large shrimp, peeled and deveined

1 white onion, diced

6 cloves garlic, minced

2 Roma tomatoes, diced

2 ½ cups Arborio rice

½ cup roasted red pepper, cut into strips

½ pound mussels, cleaned

½ pound clams, cleaned

½ cup white wine

½ cup frozen peas

1 lemon, cut into wedges

2 tablespoons parsley, chopped finely

Directions

Preheat the oven to 400 degrees Fahrenheit.

1. In a medium saucepan, heat the vegetable stock, saffron, and 1 teaspoon salt. Bring to a simmer and remove from heat.
2. Heat the skillet over medium-high, about 5 minutes. Season the shrimp with salt, pepper, and 1 teaspoon paprika. Add 1 tablespoon butter and olive oil. In two batches, sear shrimp on one side for 1-2 minutes. Remove to a plate, cover, and set aside.
3. Add remaining 2 tablespoons butter onion, and garlic. Sauté until softened, about 3-5 minutes, season with remaining teaspoon paprika, salt, and pepper.
4. Add rice and toast for 3-5 minutes.
5. Add chopped tomatoes and broth mixture. Stir and bring to a boil.
6. Transfer to the preheated oven and bake for 20 minutes.
7. Remove from the oven and top with shrimp, mussels, and clams. Add wine and cover with aluminum foil.
8. Bake for another 5-7 minutes. Remove from the oven and discard any shells that don’t open.
9. Top with peas. Garnish with lemon wedges and parsley.