Step 1

In a 12-inch cast iron skillet, heat oil

Step 2

on medium-high until

Step 3

hot but not smoking.

Step 4

Add the shrimp, squid and a pinch of salt. Cook 2 minutes or until the shrimp

Step 5

start to brown, stirring once. With a slotted

Step 6

spoon, transfer

Step 7

to a medium bowl.Reduce heat to

Step 8

medium. Add the onion and

Step 9

tomatoes. Cook 8 minutes, stirring often.

Step 10

Add the garlic; cook

Step 11

2 minutes. Add the rice;

Step 12

cook 2 minutes, stirring.To the skillet, add the broth

Step 13

and clam juice,

Step 14

stirring to distribute

Step 15

rice evenly in the pan.

Step 16

Heat to boiling on

Step 17

medium-high. Boil, without stirring, 15 minutes. Nestle the shrimp, squid

Step 18

and clams on top of the rice. Cover the skillet

Step 19

with a lid or foil; cook

Step 20

another 10 to 16 minutes or until the clams open

Step 21

and the rice is just tender.

Step 22

Remove from heat.

Step 23

Let stand, covered,

Step 24

10 minutes before serving.

Step 25

Garnish with parsley

Step 26

and lemons.