Paella

Olive Oil - 3 tbsp.

Garlic - 3 cloves

Red Pepper flakes - 1 tsp

Rice - 2 cup

Tomato - 2, chopped

Saffron - 1 pinch, soaked in 1/2 cup warm Water

Bay Leaf - 1

Parsley - 1/4 cup, chopped

Chicken Stock - 4 cup

Lemon

Onion - 1, chopped

Bell Pepper - 1, chopped

Shrimp - 2 lb., shelled and deveined

Mussels - 1 lb., scrubbed and debearded

Salt & Pepper

Heat Olive oil in a large pan over medium heat. Add the Onion, Garlic, Red Pepper flakes and cook over high heat, stirring, until lightly browned. Add the Rice and sauté for about 2 minutes. Add the Tomatoes, Saffron, Bay Leaf, Parsley, Chicken Stock and 2 cups Water to the pan and bring to boil. Season with required Salt and Pepper and cook over low heat for about 10 minutes.

Season the Shrimp with Salt and Pepper and add them to the pan along with the Mussels, nestling them into the Rice. Bring to a boil. Cover the pan and cook over low heat until the Rice is done, and the Mussels and cockles have opened, about 12 minutes longer.

Remove the pan from the heat and let the paella stand for 5 minutes.

Discard any mussels that haven't opened. Sprinkle the Fregola with the chopped parsley and serve right away.