Paella cup olive oil 10-12 good-sized cloves of garlic, peeled, smashed and chopped One bunch of scallions,

, chopped (white and tender green parts One roasted red pepper, chopped! 1cup "rborio rice # cups chic$en or vegetable stoc$, low sodium!! %ig pinch of saffron 1 linguisa or other spic& sausage ' pound of white fish, li$e (od or )ed *napper, bones removed and cut into 1+ s,uares ' pound large shrimp, shell-on (and head-on for e-tra-fanc& presentation ' pound ba& scallops 12-1. small /anilla or littlenec$ clams, shells scrubbed 0 blue mussels, beards pulled off and shells scrubbed " few small s,uid or octopus tentacles (optional 11 Put the stoc$ in a sauce pan over medium heat to almost boiling1 21 2n a large cast iron or heav& non-stic$ s$illet, sautee the garlic and scallions over low heat, stirring occasionall&, for at about 3 minutes, until the garlic starts to soften1 4on5t brown or burn it61 #1 "dd the red pepper and continue coo$ing on low for 13-20 minutes1 7his low, slow coo$ing ta$es the edge off the garlic, leaving onl& the big, round garlic flavor behind1 81 /eanwhile, coo$ the sausage9the easiest wa& is in a small s$illet with some water, and a lid1 7a$e the lid off towards the end, letting the water evaporate and the sausage brown1 31 *tir the rice into the garlic mi-ture and turn up the heat to medium, stirring fre,uentl&1 %rown the rice :ust a little bit1 .1 /eanwhile, cut the sausage into slices, and use a bit of the stoc$ to deglaze the sausage pan to get all those good brown drippings1 ;1 Pour # cups of the hot stoc$ in with the rice, including the deglazing stoc$1 01 (rumble the saffron in &our hand and add to li,uid1 *tir once and that5s it6 <1 (over the s$illet and simmer over medium-low heat for 20 minutes1 4O=57 *72) 7>? )2(?, &ou5ll turn it into glue1 101 "dd the fish, shrimp, scallops and octopus1 *tic$ the clams and mussels hinge-side down into the rice mi-ture1 111 (over and coo$ over medium-low 13 minutes or until most of the li,uid is absorbed and the rice on the edges is tender1 !@ou can bu& :arred roasted red peppers, or roast &our ownA put peppers on a coo$ie sheet and roast for 83 minutes in a #;3B oven, turning once1 Put roasted peppers in a 7upperware container and seal up for about an hour to

steam the s$ins loose1 Peel and seed them, ma$ing sure to save all the :uice1 @ou can freeze them individuall& in Ciploc sandwich bags with a bit of the :uice1 "dd the :uice to the paella when &ou add the stoc$1 !!4on5t bu& cheap stoc$, it5s mostl& salt1 7he best vegetable stoc$ is one &ou ma$e9:ust save all &our vegetable scraps, including onion and garlic s$ins, potato peels, broccoli stems, zucchini stumps, carrot peels, left-over parsle&, etc1 etc1 etc1 in Ciploc bags in &our freezer1 Dhen &ou5re read& to ma$e stoc$, put them in a large stoc$ pot and barel& cover with water1 Ese low heat and let simmer for 8-. hours1 2t should never boil6 *train through cheesecloth and ladle into plastic containers and freeze1