Seafood Paella

Ingredients

• 3 cups arborio rice uncooked
• 1 cup tomatoes diced canned undrained
• 16 ounce bottled clam juice 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon tarragon dried
• 1 cup cooking wine dry white
• 1 cup parsley fresh chopped
• 2 large garlic cloves minced
• 3  garlic cloves minced
• 1 pound shrimp unpeeled
• 0.3 cup juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 16  littleneck clams 
• 1 pound monkfish white firm
• 1 tablespoon olive oil 
• 2 cups onion finely chopped
• 1 cup peas green frozen
• 7 ounce pimento drained sliced
• 1 cup bell pepper red finely chopped
• 1 teaspoon saffron threads 
• 1 teaspoon paprika sweet
• 3 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
2. To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
3. To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact.
4. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
5. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
6. Remove seafood mixture from pan, and keep warm.
7. Add onion and bell pepper to pan, and saute 5 minutes.
8. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes.
9. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
10. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes.
11. Sprinkle with lemon juice.
12. Remove from heat; cover with a towel and let stand 10 minutes.