Mixed Seafood Paella
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Serves/Makes: 6
Ready in: 30-60 minutes
- 36 mussels*
- 5 1/2 cups clam juice
- 1/4 teaspoon saffron threads, crumbled
- 3/4 pound monkfish, cut in 1/2" cubes
- 3/4 pound grouper fillet, cut in 1/2" cubes
- 1 pound squid, cut in 1/2" pieces
- 18 large shrimp, in their shells
- kosher salt
- 2 tablespoons parsley, minced
- 8 cloves garlic, minced
- 1/2 teaspoon thyme
- 2 teaspoons paprika
- 8 tablespoons olive oil
- 1 medium onion, finely chopped
- 6 scallions, finely chopped
- 2 red bell peppers, finely chopped
- 1 medium tomato, finely chopped
- 3 cups Arborio rice
Place mussels in a large skillet with 3/4 cup water, cover and bring to a boil. Remove mussels as they open, reserving meat and discarding shells. Pour boiling liquid into a large pot and add enough clam juice to make 6 cups. Stir in saffron. Keep broth hot, over low heat. Sprinkle all the seafood with salt and let sit 10 minutes at room temperature. In a mortar or small food processor, mash parsley, garlic, thyme and 1/4 teaspoon of the salt to a paste. Stir in paprika and a little water if necessary to form a paste. Preheat oven to 400 degrees F. Heat 6 tablespoon oil in a paella pan, over medium high heat, and quickly saute monkfish, grouper, squid and shrimp, in their shells, 1-2 minutes. They will not be fully cooked. Remove to a warm platter. Add remaining 2 tablespoon oil and saute onions, scallions and red peppers until slightly softened. Increase heat to high, add tomato and cook 2 minutes. Stir in rice and coat well with pan juices. Pour in hot broth, bring to a boil and boil 3 minutes, stirring occasionally. Add reserved fish, except shrimp, mussels, and garlic mixture and stir to combine. Taste for salt and continue to cook 2 minutes longer. Arrange shrimp and uncooked mussels over rice, placing mussel shells that will open facing up. Place in oven and bake, uncovered, until rice is al dente, about 10-12 minutes. If most of the liquid has not been absorbed, place pan over high heat for 1-2 minutes without stirring. Cover with foil and let sit 10 minutes before serving. * Cleaning mussels: Scrub mussels and rinse well. Place in a bowl of salted water to cover, sprinkle with 1 tablespoon cornmeal, breadcrumbs or all-purpose flour and refrigerate overnight. Rinse well before using.
Recipe Source: cdkitchen.com
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