Emma Claire's Kitchen

1. In a paella pan, heat olive oil over medium heat. When oil is hot, add in onion & sauté for about 5 minutes. Add in the garlic and cook for another minute.
2. Add in the paprika, dry mustard salt, pepper, parsley, oregano and saffron; stir to combine.
3. Add in the rice and stir to coat completely then stir in the tomato paste.
4. Add the chicken stock and bring to a boil. Gently flatten the rice with the back of a spatula; reduce heat to low and lightly simmer for about 15 minutes.
5. Add in the cooked sausage, shrimp, mussels, & clams. Nestle them into the liquid, cover with foil & cook for about 10 more minutes or until the clams & mussels open.
6. Stir in the peas and cook for 2 minutes to warm.
7. Place in the red peppers & lemons around the paella. Enjoy!