2 oz olive oil
12 oz seafood mix (calamari, shrimp, scallops)
1 tsp of paprika
1 tsp of garlic
Pinch of saffron
2 oz of tomato sauce
24 oz seafood broth
8 oz Spanish rice
Heat up olive oil in pan and saute seafood.
Stir in garlic and paprika.
Stir in tomato sauce.
Add broth and bring to a boil.
Stir in rice and cook for 10 minutes.
Drop heat to medium-low and stir in saffron. Cook for another 6-8 minutes.
Cover and let rest for 5-10 minutes before serving.
Garnish: 8 mussels, 6 clams, 4 lemon wedges
Optional: Seasonal vegetables