Seafood Paella

Seafood Paella:

2 1/2 cups low-sodium chicken broth
1/2 cup white wine (Sauvignon Blanc)

1/2 lb large shrimp, shelled and deveined, (reserve the shells for stock)

1 pinch saffron threads, crumbled

1 tsp sea salt
1 tsp pepper

2 tbsp extra-virgin olive oil

6 oz (2 small links) cooked Italian sausage, sliced 1/2 inch thick

6 roma tomatoes, halved and seeded
2 garlic cloves, minced

1 tsp paprika

1 1/2 cup(s) Arborio rice

1/2 lb cooked lobster meat, cubed
1/2 lb sea scallops
1 lb clams, scrubbed

1/2 lb cooked jumbo lump crab meat (from sea food section of your local grocery store)

1/2 cup (seeded) roasted red pepper, and cut into strips
1/2 cup (seeded) roasted green pepper, cut into strips
1 small shallot, finely chopped

2 tbsp chopped parsley
8 Lemon wedges (2 lemons)
the zest of 2 lemons

In a large saucepan, combine the chicken stock and white wine with the shrimp shells and saffron. Squeeze in two of the lemon wedges, add the half to the saucepan, and bring to a simmer. Remove from the heat and let stand for 10 minutes. Strain the broth and discard the solids.

Meanwhile, light a grill. Place a large paella pan (or flameproof skillet) on the grill and heat the olive oil in it. Add the Italian sausage, cover the skillet, and close the grill. Cook over high heat until the sausage is sizzling and lightly browned, about 5 minutes. Add the shallot, tomatoes, garlic, and paprika, cover the skillet, close the grill, and cook, stirring once or twice, until the tomatoes are softened, about 5 minutes. Add the rice and stir to coat with the tomato mixture. Stir in the broth. Cover the skillet, close the grill and cook until half of the broth has been absorbed, about 10 minutes. Stir in the shrimp, sea scallops, and clams. Cover the skillet, close the grill, and cook until the rice is al dente and has formed a crust on the bottom and side of the skillet and the seafood is cooked, about 6-8 minutes (throw away any clams that do not open after ten minutes). Fold in the crabmeat, lobster meat, peppers, parsley, lemon zest, salt and pepper and cook just until heated through. Serve with hot sauce and lemon wedges.