An authentic Spanish Paella recipe that is so luscious, comforting and incredibly flavorful. This isn’t only a popular dish in Spain but a popular dish in my home. All simple ingredients such as rice, peas, seafood and veggies.

As soon as you bring the mussels and clams home, immediately wash it and place over ice and into the fridge.

Add olive oil to the paella pan over medium heat. Add the onion until translucent. Add the garlic and bell peppers fro 2 mins. Add the tomato paste, paprika, salt and pepper and combine for 2 minutes. Add the rice and stir for a few minutes. Pour in the white wine to deglaze the pan. Add the fire roasted tomatoes, chicken broth with saffron and lemon juice. Add more salt, if needed. Add the frozen peas and combine everything.

Jiggle the pan to get the rice into an even layer and don't mix any further. Bring the mixture to boil and reduce the heat to low and allow it to simmer for 5-7 minutes. Place the shrimp on top of the rice mixture. Turn on the grill to 375F. Transfer the paella pan to the grill and cover the lid. Cook for 20-30 minutes.

Nestle the mussels and clams into the mixture (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 2-5 minutes. Garnish with lemon wedges and parsley.