Bouillabaisse-Inspired Seafood Paella

Sear and Sauté

1. 1Heat olive oil in a large, shallow pan or paella pan over medium-high heat.
2. 2Sear the fish pieces on all sides until lightly browned. Remove from pan and set aside.
3. 3Add chorizo to the pan and cook until slightly crispy. Remove and set aside with fish.
4. 4Add diced bell peppers, chopped onion, and minced garlic to the pan. Sauté until softened, about 5-7 minutes.
5. 5Stir in diced tomatoes and smoked paprika. Cook for another 2 minutes.

Build the Paella

1. 1Add the rinsed arborio rice to the pan and stir to coat with the vegetables and spices. Toast for 1-2 minutes.
2. 2Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan.
3. 3Add the warmed fish stock and crumbled saffron threads. Stir well and bring to a simmer.
4. 4Arrange the seared fish pieces and cooked chorizo evenly over the rice.
5. 5Cover the pan and reduce heat to low. Simmer for about 15 minutes, or until the rice is almost cooked.
6. 6Place the scallops and clams on top of the rice mixture. Cover again and cook for another 5-8 minutes, or until the clams have opened and the scallops are opaque.

Finish and Serve

1. 1Remove the pan from heat. Let it rest, covered, for 5 minutes.
2. 2Discard any clams that have not opened.
3. 3Garnish with fresh chopped parsley and serve immediately with lemon wedges.