When The Salish Sea gives us prawns and clams we immediately think of Paella!
6 cups broth {chicken, fish or Aneto paella, seafood paella or squid ink paella from Amazon: https://www.amazon.com/s?k=Aneto+paella+base&ref=nb_sb_noss_2
1 large red onion, chopped
2 red peppers, cored and sliced
3 cloves garlic, chopped
4 medium tomatoes, coarsely chopped or use 26 ounces of canned chopped tomatoes, {I prefer the Pomi brand, in the tetra pack boxes}
4 ounces capers
4 ounces pimentos
8 ounces artichoke hearts, (canned or frozen hearts which have been thawed)
8 ounces Spanish olives stuffed with pimentos
1 tablespoon smoked Spanish paprika
https://www.riasbaixaswines.com/winery/santiago-ruiz/wine/2766/
Serve with a cold Spanish wine, we like this Santiago Ruiz from the Riaxs Baixas region.
When making paella, hope for leftovers! We usually remove seafood before storing leftovers in the refrigerator overnight.

Mrs. E. and I have been playing around a lot this summer with paella. I've found a really quick shortcut to flavouring the rice in the form of a pacquet of "Sazon Goya." In the event you need a shortcut; although it looks like you've got things well in hand.
Thanks for the note today.
Interesting. Is Sazon Goya saffron based? Is it a spanish product? My son loves paella and wants it often. Sometimes I dress up a package of Alessi Milanese risotto with extra saffron, vegetables, chicken and chorizo (he doesn't like seafood). It's much faster and keeps him happy.
I just looked up Sazon Goya — sounds like a great flavor booster to have on hand.