1️⃣ Prepare the Herb Sauce:

• Blend jalapeño, cilantro, parsley, and olive oil in a small food processor.
• Season with salt to taste, set aside.

2️⃣ Sauté the Vegetables:

• Heat 1 tbsp olive oil in a 15-inch paella pan over medium-high heat.
• Add onions and bell peppers, sauté for 8-10 minutes until softened.

3️⃣ Add Garlic & Spices:

• Stir in garlic, paprika, and smoked paprika.
• Cook for 1 minute until fragrant.

4️⃣ Deglaze with Sherry:

• Pour in dry sherry, simmer for 3 minutes, stirring constantly.

5️⃣ Incorporate Rice & Broth:

• Add short-grain rice, stirring to coat.
• Pour in 2 cups chicken broth and saffron threads; season with salt.
• Bring to a boil, then reduce to a simmer.
• Gradually add broth as needed, letting the rice absorb the liquid.

6️⃣ Add Clams:

• Nestle clams into the rice, cover, and cook for 12-15 minutes.
• Discard any unopened clams.

7️⃣ Grill Prawns & Green Onions:

• Toss prawns and green onions with olive oil, salt, and pepper.
• Grill over medium-high heat:
  • Green onions – 5 minutes
  • Prawns – 3 minutes per side
  • Lemon quarters – 1 minute per side

8️⃣ Assemble & Serve:

• Arrange grilled prawns and green onions over the paella.
• Drizzle with herb sauce and squeeze charred lemon juice over the top.
• Serve immediately with extra lemon wedges.