Spicy Seafood Paella with Scallops

1 tbsp. olive oil
6 cloves garlic, minced
4 1/2 cups finely chopped onions
2 cups uncooked short grain white rice
2 cups clam juice
2 cups dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. saffron or 4 envelopes pure ground saffron
1/4 cup boiling water
1 1/2 cups peeled, diced plum tomatoes
1/2 cup finely chopped parsley
1 jar(8 oz) roasted red peppers drained, thinly sliced, divided
1 lb Bay Scallops
10 clams, rinsed
10 mussels, scrubbed
20 large shrimp (1 1/2lbs) shelled and cleaned

Heat oil in large (13 inches) paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice, cook and stir 10 minutes or until onions are soft.

Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper.

Bring to a boil Turn down to low heat. Stir in scallops and peas, clams and mussels, shrimp. Cook until rice is al dente. Serve.

Makes 10 servings.