Mixed Seafood Paella

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.