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Ingredients

• 16 lrg Shrimp - (abt 1 lb)
• 1 1/2 lb Calamari
• 1/2 lb Cockles or possibly manila clams
• 1 lb Mussels
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 1 lrg Spanish onion cut 1/4" dice
• 2 x Red bell peppers cut 1/4" dice
• 8 x Garlic cloves thinly sliced
• 2 Tbsp. Spanish paprika
• 2 Tbsp. Squid ink
•     (available in specialty stores)
• 3 c. Short-grain rice
• 8 c. Fish stock, homemade, canned or possibly cubes
• 2 c. Minced fresh tomatoes
• 1 c. Sliced scallions
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 x recipe Ajo Aceite Garlic Mayonnaise see * Note

Description

Peel Shrimp, Clean Calamari And Slice Into 1/4-inch Rings. Scrub Cockles And Debeard And Scrub Mussels. Set All Shellfish Aside. In An 18-inch To 22-inch Paella Pan, Heat Extra…

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