The clams should be soaked in cold, salted water for at least 30 minutes.

Since we do not have enough stove top space for our broth pot and paella pan we begin with making the broth.

Place a medium sized pot on the stove and add the clams, 8 cups of water, and coriander seeds. Turn the heat on to high.

Once the water nears a boil reduce the heat so that the broth comes to a simmer (light bubble).

After 30 minutes of simmering, remove the clams. Add the shrimp shells and heads, cooking for another 5 minutes. After this time strain the broth into a large bowl.

While the broth is cooking prepare the paella ingredients.

Prepare the ingredients and place them in containers so that you are ready to add in each ingredient at the appropriate time. Cooking paella is about the layering of flavors, so this is important that everything is prepared prior to turning on the burners.

Place a paella pan on your burner or burners. We typically cook paella on our gas grill, but a coal grill will work too. For this recipe we use multiple burners on our stove. Throughout the cooking process we slightly rotate the pan to ensure even cooking.

Turn on the burners to medium heat.

Add olive oil.

Season the shrimp and cook for 2-3 minutes on each side. Then remove to a plate.

Add the bell pepper, season with a pinch of salt, and cook for 5 minutes.

Add the onion, and cook for 5 minutes.

Add the garlic and cook for 2-3 minutes. Managing the heat so that these ingredients do not burn.

Add the white wine and cook for 3-5 minutes.

Add the tomatoes, red bell pepper puree, paprika, saffron, bay leaf and season with a pinch of salt. Cook for 5 minutes.

Heat the stock in the microwave for 1 minute. Warming the stock before adding it to the rice will help with cooking as cold stock will halt the cooking process. (optional, if not able to heat the stock we can just add cooking time on the rice).

Remove the clam meat from the shells. You can discard the shells.

Add the rice and stir to coat, cooking for 2-3 minutes.

Add the clam and shrimp broth. Redistribute the rice for even cooking. Cook for 18 minutes. Adjust the heat if necessary, we want a high simmer from the stock. If the stock was cold it may require more time.

Add the shrimp and clams, distributing evenly and pressing slightly into the paella.

Turn the heat to medium high. Cook for 5 minutes until the stock if full absorbed.

Once the liquid has been fully absorbed the paella is ready to be served. Ideally there will be a light crust on the bottom of the rice, known as soccrat.