Heat fish broth in a large pot and keep warm.
In a large paella pan or skillet, heat 6 Tbsp. olive oil. Add onion, peppers and garlic and sauté until wilted. Add tomatoes. Continue to cook for a few minutes until liquid has evaporated. Add paprika and saffron and continue to sauté while stirring.
Add rice and stir the rice with the sofrito (sautéed vegetables). Add 5 cups of broth and bring to a boil. Lower the heat to medium-low, add the diced fish and seafood mix. Stir to evenly distribute seafood. Simmer for 8-10 minutes uncovered. Add bay scallops, stir and place the shell-on shrimp, the mussels, and clams on top. Cover with aluminum foil and let the rice cook gently on low for 10-12 minutes.*
Garnish the Paella with peas, asparagus spears and red pimentos; cover with foil to keep warm until ready to serve.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.
1 Lb Skin-On Grouper Fillet, thawed and cut in 1” pieces.
1 Lb Blue Mussels, thawed.
1 Lb Fully Cooked Hard Sell Clams.
1 Lb Raw Jumbo Shrimp, thawed
1 Lb Bay Scallops, thawed
6–7 Cups Fish Broth, Clam Juice, or Chicken Stock
5 Cups Short Grain Rice
5 Cloves Garlic, minced
1/2 Cup Olive Oil
2 tsp Saffron Threads
2 tsp Spanish Paprika
1 Large Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 Green Bell Pepper, finely chopped
1 Large Tomato, chopped
3/4 Lb Green Peas
10-12 Spears Fresh Steamed Asparagus Spears, for garnish
1 Can Pimento Peppers, for garnish