Lemon Seafood Paella

Directions

1. To prepare broth, combine clam juice, white wine, and saffron threads in a saucepan. Bring to a simmer and keep warm over low heat.
2. In a large paella pan or large skillet, heat the 3 tablespoons olive over medium-high heat.
3. Season fish with salt and pepper, add to pan and sauté 1 minute.
4. Remove fish from pan, reserve and keep warm.
5. Add onion to pan and sauté 5 minutes.
6. Add the Sunkist^® lemon zest, garlic and crushed red pepper and cook 5 minutes.
7. Add rice and cook 1 minute longer, stirring constantly.
8. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
9. Stir in the peas and red pepper slices.
10. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open. Discard any unopened shells.
11. Stir in the whitefish and chopped parsley and cook 5 minutes.
12. Remove from the heat, stir in freshly squeezed Sunkist lemon juice and check for seasoning.
13. Cover with a towel and let stand 10 minutes before stirring.