Serves: 6

1. Clean mussels as directed for Steamed Mussels, steps 1 and 2, and clean clams as directed for Steamed Clams, step 1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein (see How to Devein Shrimp in "Boiled Shrimp").

2. Heat oil in 14-inch metal paella pan or 4-quart ovenproof Dutch oven over medium heat. Cook shrimp in oil about 2 minutes, stirring occasionally, just until pink and firm remove with slotted spoon. Cook scallops in oil 1 to 2 minutes, stirring occasionally, until slightly firm remove with slotted spoon. Cover and refrigerate shrimp and scallops. Cook squid in oil about 2 minutes, stirring occasionally, until rings begin to shrink remove with slotted spoon.

3. Add 1 or 2 tablespoons more oil to pan if necessary. Cook onion and garlic in oil over medium heat, stirring occasionally, until onion is tender. Stir in squid
and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling reduce heat to low. Simmer uncovered 20 minutes, stirring occasionally.

4. Stir in shrimp, scallops, water, rice, salt, saffron and pepper. Heat to boiling reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.

5. Heat oven to 350°.

6. Arrange mussels, clams and peas on rice mixture. Cover loosely with aluminum foil. Bake about 25 minutes in paella pan, 40 minutes in Dutch oven, or until liquid is absorbed. Discard any unopened mussels or clams. Sprinkle pimientos over paella. Garnish with lemon wedges.

NUTRITION FACTS: 1 Serving: Calories 330 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 135mg Sodium 720mg Carbohydrate 37g (Dietary Fiber 2g) Protein 23g % DAILY VALUE: Vitamin A 14% Vitamin C 24% Calcium 10% Iron 54% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 1 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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