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1 pound medium shrimp, shelled and deveined, shells reserved
4 cups water
1 pound cleaned squid
2 Tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
1 red pepper, cut into thin strips
1 cup canned tomatoes, with their juice, chopped
1-1/2 teaspoons salt
2 cups medium-grain rice
1/8 teaspoon ground saffron
1 pound sea scallops
1 cup frozen peas


Make shrimp stock:
In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells.
There should be about 3 cups shrimp broth.

Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.

Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.

Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallop horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are just opaque throughout, about 9 minutes longer.

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