Creole Style Paella Spanish Style

Creole Paella with Spanish-Style Fish, Clams, and Shrimp
Ingredients:
1 lb (450g) fish fillets (such as cod, halibut, or snapper), cut into chunks
1/2 lb (225g) large shrimp, peeled and deveined
1/2 lb (225g) clams, scrubbed
1 cup (200g) long-grain white rice
2 cups (480ml) chicken or fish broth
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup (150g) diced tomatoes
1/2 cup (75g) sliced okra
1/2 cup (75g) sliced Andouille sausage
1/2 cup (75g) diced celery
1/2 cup (75g) diced green onions (scallions)
1/4 cup (60ml) olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
Lemon wedges for serving
Chopped fresh parsley for garnish
Instructions:
Follow the same instructions as before, with a few modifications:

Prepare the Ingredients:

Season the fish fillets and shrimp with salt, pepper, and a pinch of paprika. Set aside.
Make sure the clams are scrubbed clean.
Sauté the Aromatics:

Heat the olive oil in a large skillet or paella pan over medium heat.
Add the onion, garlic, bell pepper, celery, and Andouille sausage. Sauté until the vegetables are softened and the sausage is browned, about 5-7 minutes.
Add the Rice and Seasonings:

Stir in the diced tomatoes and sliced okra. Cook for another 2-3 minutes.
Add the rice to the skillet and stir to coat it with the vegetables and sausage.
Sprinkle the spice mixture over the rice and stir to combine.
Cook the Paella:

Pour the chicken or fish broth into the skillet and simmer.
Reduce the heat to low, cover the skillet, and let the paella cook for about 10 minutes.
Add the Seafood:

Nestle the seasoned fish fillets, shrimp, and clams into the partially cooked rice.
Cover the skillet again and let the paella cook for another 7-10 minutes, or until the seafood is cooked and the rice is tender.
Serve:

Once the seafood is cooked and the rice is tender, remove the skillet from the heat.
Garnish the paella with chopped green onions and fresh parsley.
Serve hot with lemon wedges on the side for squeezing over the paella.

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