Recipe

Cook Stock

1. In medium pot, combine white wine and seafood stock. Remove shells from shrimp and add shells to pot. Bring stock to a boil, cover, turn to low and simmer gently for 10 minutes. Discard shrimp shells. Add saffron and keep warm.

Cook Vegetables And Rice

1. Heat oil in paella pan on barbecue over medium-low heat. Add onion and green pepper, and sauté, stirring for 5 minutes, or until soft and lightly golden. Add garlic and smoked paprika, and sauté for 30 more seconds.
2. To pan add tomatoes and sauté for 2 to 3 minutes, or until tomato juices have evaporated. Add rice and cook for 2 minutes, or until rice is coated with oil.

Add Fish And Seafood

1. To pan add fish and thyme, and cook 1 to 2 minutes, until just beginning to turn opaque. Begin adding reserved stock, starting with 2 cups. Shake pan (do not stir) and simmer for about 12 minutes, adding liquid around edges when pan looks dry.
2. To pan add clams and mussels, and let simmer for 5 more minutes. Mix in peas and shrimp, burying shrimp in rice and flipping them as soon as they turn pink. Cook for about 22 minutes.
3. Remove pan from barbecue and cover with foil or clean kitchen towel and steam for 10 minutes. Sprinkle with parsley.