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Mixed Seafood Paella




Source of Recipe


Internet


List of Ingredients




3 dozen small to medium mussels, thoroughly cleaned
About 5 1/2 cups clam juice or fish broth
1/4 teaspoon crumbled saffron threads
3/4 pound monkfish or other firm-fleshed fish, skin removed and cut in 1/2-inch cubes
3/4 pound grouper or other firm-fleshed fish, cut in 1/2-inch cubes
1 pound small cleaned squid with tentacles, cut in 1/2-inch dice and tentacles halved lengthwise
18 large shrimp in their shells
Kosher salt
2 tablespoons minced parsley
8 cloves garlic, minced
1 tablespoon thyme leaves or 1/2 teaspoon dried
2 teaspoons sweet paprika, preferably Spanish smoked
8 tablespoons olive oil
1 medium onion, finely chopped
6 small scallions, green portion trimmed, finely chopped
2 red bell peppers, finely chopped
1 medium tomato, finely chopped
3 cups imported Spanish or Arborio short-grain rice

Place 1 1/2 dozen mussels in a skillet with 3/4 cup water. Discard any gaping shells that do not close when tapped. Cover and bring to a boil. Remove the mussels as they open. Reserve the meat and discard the shells. When all the mussels have opened, pour the liquid from the skillet into a large pot and add enough clam juice or fish stock to make 6 cups. Stir in the saffron.

Dry the monkfish, grouper, squid and shrimp well between paper towels. Sprinkle all over with a little salt and let sit 10 minutes at room temperature. In a mortar or mini-processor, mash to a paste the parsley, garlic, thyme and a pinch of salt. Stir in the paprika and a little water if necessary to form a paste.

Keep the broth hot over the lowest heat. Preheat the oven to 400 degrees. Heat 6 tablespoons of the oil in a paella pan measuring 17 to 18 inches at its widest point (or in a very shallow casserole of similar size), over 2 burners if necessary. Quickly saute the monkfish, grouper, squid and shrimp (in their shells) 1 to 2 minutes. They should not be fully cooked. Remove the seafood to a warm platter. Add the remaining 2 tablespoons oil, the onion, scallions and red peppers and cook over medium-high heat until the vegetables are slightly softened, about 5 minutes. Raise the heat, add the tomato and cook about 2 minutes.

Stir in the rice and coat well with the pan mixture. Pour in all the hot broth and bring to a gentle boil. Continue to boil for about 3 minutes, stirring and rotating the pan occasionally. Add the reserved mussel meat, the mortar mixture and all the reserved fish, except the shrimp. Taste for salt and continue to boil about 2 minutes more, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.

Arrange the shrimp and remaining 1 1/2 dozen uncooked mussels over the rice, with the mussels inserted hinge-down into the rice. Transfer to the oven and cook, uncovered, until the rice is almost al dente, 15 to 20 minutes.

Remove to a warm spot (if most of the liquid has not been absorbed, place the pan over high heat for 1 to 2 minutes without stirring), then cover with foil and let sit 5-10 minutes, until the rice is cooked to taste. Serves 6.



Recipe