Ingredients:
- 1/2 teaspoon saffron threads
- 1 tablespoon lemon juice
- 1 pound large shrimp (21/25 count), peeled and deveined, tail on
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 3 roasted red peppers, cut into small dice
- 1 yellow onion, cut into small dice
- 1/2 cup chopped fresh parsley
- 1 bay leaf
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 3 cups paella rice
- 1 cup dry white wine
- One 28-ounce can diced tomatoes
- 4 cups chicken stock, warm
- 12 littleneck clams, scrubbed
- 12 mussels, cleaned
- 3 lobster tails, halved lengthwise
- 1/2 cup frozen sweet peas, thawed
- Lemon wedges, for serving