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Ingredients

•   Large pinch saffron (about 30 threads)
• 1 cup  bottled clam juice
• 1/2   medium onion
• 1   large ripe tomato, halved horizontally
• 1/4 cup  extra-virgin olive oil
• 8 cloves  garlic, coarsely chopped
• 1/4 teaspoon  pimenton (Spanish paprika, either sweet or hot; optional)
• 3/4 teaspoon  kosher salt; more to taste
• 1/2 pound  mussels, cleaned (about 20)
• 1/3 pound  large shrimp (about 12), peeled; shells reserved
• 5 cups  water or fish stock
• 1-1/2 cups  Spanish bomba rice
• 8   medium clams, such as littlenecks (about 1 pound), cleaned
• 2   lemons, cut in half, for serving

Description

Spanish Bomba Rice Absorbs More Liquid Than Other Rice Varieties. If You Can't Get Bomba, Use Another Medium-grain Rice, Such As Goya Brand, But Add Only 3-1/2 Cups Of Broth To The Rice Instead Of 4-3/4 Cups.

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