Iberian jamon was by far the best ingredient I discovered in Spain. Second was pimenton; Spanish paprika. It is so far removed from the American paprika that it's hard to know why it is in the same family. There are a thousand ways to make paella. The key to the flavor, however, is the pimenton. It's smoky and mild and has an indescribably distinctive taste. It's worth searching for.
1 lb. of large shrimp
1 lb. of scallops
1 dozen tiny clams (manila or cockles) Scrub well.
½ cup extra virgin olive oil
½ pureed tomatoes
1 medium sweet or Spanish onion diced
1 teaspoon kosher or sea salt
1 teaspoon saffron
1 tablespoon Spanish pimento (paprika)
1 1/2 quarts fish stock (Kitchen Basics)
2 cups Goya Valencia rice
Heat a 14 to 18” fry pan over medium heat. Add the olive oil. Cook the shrimp until pink and remove them. Cook the scallops until done (3 to 5 minutes depending on their size) and remove them. Add the onions and cook until soft and translucent.
Add the tomatoes and cook with the onions for three minutes. Add the seasonings and the stock and cook for five minutes. Add the rice and stir well to distribute it. Add the clams. Bring back to a boil without stirring. Cook for ten minutes. Add the shrimp and scallops and cook for 10 minutes. Add the clams and cook for 3 to 5 minutes until they pop open. Remove from heat when the liquid is mostly gone. Let stand for 10 minutes before serving. Nearly all the liquid should be gone and a delicious kind of crust should be on the bottom of your pan. Mmmmm. Enjoy!