Title: Party Paella Salad
Categories: Salad Shellfish
Yield: 10 Servings

3	c	Chicken broth
1 1/2	c	Dry white wine
1		Bay leaf
2	lb	Large shrimp, shelled and deveined
1	lb	Bay scallops, rinsed
36		Small clams in shells, suitable for steaming, scrubbed
		Dressing (recipe follows)
3	tb	Olive oil
2	lg	Onions, chopped
2		Cloves garlic
4	c	Long-grain white rice
1/8	ts	Powdered saffron or ground saffron threads
2		8 oz pkg frozen artichoke hearts, thawed
1/2	c	Drained Spanish-style olives
2	lg	Red bell peppers, chopped
1	lb	Cherry tomatoes, cut in half
1	lb	Pkg frozen petite peas, thawed
		Romaine lettuce leaves, rinsed and crisped, optional

Dressing: Mix 1 cup white wine vinegar, 1 cup broth from seafood (after seafood has been cooked) 1/2 cup olive oil, 3 tb drained capers, 1 tb minced fresh oregano leaves or 1 ts dried oregano, 1 ts crushed dried red hot chilis, and 2 cloves garlic, minced. Makes 2 1/2 cups.

In a 5 to 6 quart pan, combine broth, wine, bay leaf, and 3 cups water. Bring to a boil. Stir in shrimp. Cover tightly and remove from heat. Let stand just until shrimp is opaque in thickest part, about 3 minutes. With a slotted spoon, put shrimp in a large bowl.

Return broth to a boil. Stir in scallops. Cover tightly and remove from heat. Let stand until scallops are opaque in the thickest part, about 3 minutes. With a slotted spoon, transfer scalops to bowl with shrimp.

Return broth to a boil. Add clams. Cover and simmer until shells pop open, 5 to 10 minutes. With a slotted spoon, transfer clams (discarding unopened ones) to bowl with shrimp and scallops. Set seafood aside.

Pour broth into a 2 quart glass measure, leaving behind gritty sediment. Rinse pan. If needed, add water or boil broth, uncovered, to make 7 1/2 cups. Add 1 cup broth to the dressing. Reserve remaining broth.

Add 1 cup dressing to seafood. Mix. Cover and chill until cold, about 2 hours or up to 1 day, stirring occasionally.

To the rinsed pan, add oil, onions and garlic. Stir often over medium-high heat until onion is very limp, about 10 minutes. Add rice and stir until grains turn opaque, about 5 minutes.

Add reserved 6 1/2 cups broth and saffron. Boil gently, uncovered, until most of the liquid evaporates, 8 to 10 minutes. Cover tightly and cook over very low heat until rice is tender to bite, abut 15 minutes. Uncover rice and cool. Gently stir several times.

To rice, add artichokes, olives, red bell peppers and remaining dressing. Mix gently. If making ahead, cover and chill for up to 1 day.

Up to 6 hours before serving, gently stir tomatoes and peas into rice. If desired, line a large platter with romaine leaves. Mound rice onto lettuce. With a slotted spoon, transfer seafood onto rice. Spoon dressing in bowl over salad. If making ahead, cover and chill for up to 6 hours.

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