Paella

Servings: 4. Heat oil in a shallow flameproof clar casserole or in a large skillet. Add onions and aute slowly over low heat, stirring from time to time, until onions are brown and almost caramelized. This will take 45 minutes to 1 hour. (add small amounts of water if necessary so onions don't burn) Add tomatoes and increase heat to medium; cook until dry. Set aside. In a food processor, finely grind garlic, parsley, saffron, salt and pepper. Set aside. Bring about 1/2 cup water to a boil. Steam clams and mussels on a rack over boinling water until they open, 4 or 5 minutes for mussels and 5 to 10 minutes for clams. Set them aside, discarding any that do not open. Strain broth through a fine mesh strainer. Reserve. Preheat oven to 350F. In a medium skillet, heat oil; add squid rings and tentacles. Saute for 2 or 3 minutes, stirring. Add sauteed squid and their juices to casserole or skillet with onion-tomato mixture. Stir in rice and garlic-parsley mixture. Measure reserved broth and add enough fish stock to equal 4 1/2 cups. Bring to a boil in a medium saucepan. Add to casserole or skillet and cook over medium heat for 10 minutes, gently moving rice around so it cooks evenly throughout. Add prawns and scallops, pushing them down into rice so they are covered with broth. Transfer casserole or skillet to 350 degree oven and cook another 10 minutes or until rice is slightly underdone. Remove casserole from oven and arrange mussels and clams on top. Cover with a cloth and let dish sit for 10 minutes. Serve immediately, garnished with lemon wedges, and pass alioli sauce in a sauceboat.