Mixed Seafood Paella
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
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
Directions:
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 Location: https://www.cdkitchen.com/recipes/recs/476/MixedSeafoodPaella71503.shtml
Recipe ID: 42287
Nutrition:
per serving: 891 calories, 29g fat, 91g carbohydrates, 55g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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