Ingredients

• 1/2 cup onion, diced 
• 4 cloves garlic, sliced 
• 2 Tablespoons tomato paste 
• 1 cup white wine 
• 1 14-ounce can diced tomatoes 
• 1 6.5-ounce can minced clams 
• 1 6-ounce can lump crab meat 
• 1 quart vegetable stock 
• 2 1/2 cups Arborio rice, rinsed 
• 1/2 pound bay scallops 
• 12 large shrimp 
• 1 pound mussels 
• 1 teaspoon red chili flake 
• salt and pepper to taste 
• 2 Tablespoons parsley, chopped 
• 8 lemon wedges 

Instructions

To create the cooking liquid, use a medium size saucepan on medium heat. Add 1 tablespoon of olive oil, onions, and garlic and cook just to soften the onions, not bringing any color, for about 30 seconds. Add tomato paste and cook for an additional 30 seconds. Add white wine and reduce by half. 

Once the wine has reduced by half, add diced tomatoes, clams, chili flake, and vegetable stock, bring to a simmer then turn off the heat.

In a 9"x13" baking pan, add in rinsed rice, and spread evenly throughout the pan.

Gently nestle the bay scallops, crab, shrimp, and mussels into the rice mixture, making sure to arrange them evenly. 

Pour cooking liquid over rice and seafood mixture, and top with sliced olives. 

Place your baking dish in the Wolf Convection Steam Oven on a wire rack in position 2. 

In the control panel, go to Gourmet Mode, and choose "side dishes/dry rice". Set the time to 60 minutes and start. 

Once the Gourmet Mode runs for 60 minutes, remove the paella from the Wolf Convection Steam Oven, and serve with chopped parsley and lemon wedges.