1Lb Aqua Star raw peeled deveined tail on shrimp, thawed 1 cup Aqua Star Japanese Flying Squid 5 cups low salt chicken broth 1 1/2 Lbs mussels cleaned and de-bearded 3/4 cup dry white wine pinch of saffron 1/4 cup olive oil 2 onions chopped 3 garlic cloves sliced thin 1 tin diced Tomatoes 1/2 can of roasted red peppers chopped 2 teaspoons all spice 2 1/2 cups arborio rice (risotto rice) Salt and pepper 3Tablespoons lemon juice 8 oz frozen peas

1. Heat oil in a large wide pot (preferably a paella pan) over medium-high heat

2. Add onions and cook for 3 minutes until they turn clear.

3. Add garlic to the mixture and cook another 2 minutes.

4. Deglaze with the white wine and Add tomato and chopped peppers and cook until tomato is soft (about 3 minutes). Mix in salt, paprika, and rice and cook for 30 seconds.

5. Add broth to the rice mixture and bring to a boil stirring every 15 seconds, reduce heat to low and simmer for 3-4 minutes.

6. Remove from heat and place shrimp, mussels and clams into the pan and place in 375 F oven for 15 minutes add frozen peas and continue to bake until moisture is absorbed and shellfish have opened (approx 5 min.)

7. Let the paella rest for 5 minutes covered in foil before placing in a large shallow dish. Drizzle with lemon juice and serve

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