Portuguese Seafood Rice

Instructions

1. Prepare the seafood
   Clean all seafood thoroughly. Devein shrimp leaving tails on if desired. Scrub mussels and clams, discarding any that are open and don't close when tapped. Cut squid into rings and fish into 1-inch chunks.
2. Create the flavor base
   Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Add the bell pepper and cook for 3-4 minutes until softened.
3. Build the sauce
   Add tomatoes and tomato paste to the pan, stirring to combine. Cook for 2-3 minutes until tomatoes begin to break down. Pour in the white wine and let it reduce by half, about 5 minutes. Add paprika, bay leaves, and saffron if using.
4. Cook the rice
   Add the rice to the pan and stir to coat with the sauce. Pour in the fish stock, bring to a simmer, then reduce heat to low. Cover and cook for about 15 minutes, stirring occasionally to prevent sticking.
5. Add the seafood
   When the rice is about halfway cooked, add the firmer seafood (squid and fish chunks). After 5 minutes, add the shrimp, clams, and mussels. Cover and cook for another 5-7 minutes until clams and mussels open and all seafood is cooked through.
6. Finish the dish
   Remove from heat when rice is tender and has absorbed most of the liquid, but is still slightly creamy (similar to risotto). Let stand covered for 5 minutes. Remove bay leaves and discard any unopened shellfish.
7. Garnish and serve
   Sprinkle with fresh chopped parsley and drizzle with a little olive oil if desired. Serve hot in the cooking pan or transfer to a large serving dish. Accompany with lemon wedges and crusty bread.