Recipe: Paella Rio Mar

`INGREDIENTS:`
1/3 cup light olive oil	1 medium yellow onion, peeled and diced	1 yellow bell pepper, seeded and diced
4 garlic cloves, peeled and chopped	3 cups parboiled long-grain rice	4-1/2 to 5 cups boiling chicken stock
generous pinch saffron, soaked in an additional 1 cup boiling chicken stock	2 teaspoons salt	1/2 teaspoon black pepper
12 mussels, in shells, cleaned	12 clams, in shells, cleaned	1/2 cup water or white wine
1 pound medium shrimp, peeled and cleaned (save shells for broth)	4 lobster tails, shelled and cut into small pieces (save shells for broth)	1 cup frozen tiny green peas, thawed
1 6-ounce jar pimientos, drained and cut into strips

`1`	Heat the oil in a paella pan or Dutch oven. Saute the onion, pepper, and garlic over medium heat for 5 minutes. Stir in the rice and mix well. Add stock to cover, then add the cup with saffron. Add the salt and pepper. Bring the rice to a boil.
`2`	In a large pot, steam the clams and mussels in water or wine; drain and set aside. Add the shrimp, lobster, and peas to the rice and mix well. Reduce the heat and simmer for 20 minutes, or until the rice is cooked. Mix the clams and mussels into the rice just before serving. Transfer the paella to a platter. Garnish with pimiento strips.