paella de marisco

Ingredients

• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads, crumbled
• 3 tablespoons olive oil
• 2 cups white onions, diced
• 1/2 cup red peppers, diced
• 1/2 cup orange peppers, diced
• 1/2 cup yellow peppers, diced
• 1/2 cup poblano peppers, diced (substitute green bell peppers or guindilla peppers)
• 4 large cloves garlic, pressed
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 sprig thyme
• 1 can (14 oz./414 ml.) fire roasted tomatoes
• 2 cups bomba rice
• 4 cups low-sodium chicken broth (substitute seafood broth)
• 1/2 cup freshly squeezed blood orange juice
• 1 cup frozen peas
• 100 grams calamari rings
• 8 large mussels, scrubbed and debearded
• 8 large manila clams, scrubbed and soaked
• 8 large prawns, deveined and peeled
• 6 to 8 large scallops, side mussels removed if needed
• 1/4 cup fresh chopped parsley, for garnish
• lemon wedges, for serving