Ingredients
- 1/2 pound medium shrimp, shelled and deveined
- 1 pound firm white fish (such as monkfish), cut into 1-inch cubes
- 1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved
- Coarse salt
- 6 cups fish stock
- 1/4 teaspoon crumbled saffron threads
- 1/2 cup dry white wine
- 1/3 cup olive oil
- 2 green bell peppers, seeded and finely chopped
- 10 cloves garlic, minced
- 1 teaspoon paprika
- 3 tomatoes, peeled, seeded and finely chopped
- 3 cups short-grain rice
- 1 tablespoon finely chopped parsley
- 2 bay leaves
- 1/2 cup frozen organic peas
- 16 mussels, cleaned
- Garlic aioli (recipe follows)
Directions
Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish.
Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves.
Preheat an oven to 350 degrees F.
Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up.
Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
GARLIC AIOLI:
- 8 cloves garlic, peeled
- 1/2 teaspoon salt
- 2 egg yolks*
- 1 teaspoon red wine vinegar
- Juice of 1/2 lemon
- 1 cup olive oil
Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.
Yield: 1 1/2 cups
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By surlybeth
on January 05, 2012
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This recipe was a HUGE success! We doubled the saffron (because we had more and didn't know what else we would use it in and had to bake in two 9x13" pans since we didn't have a paella pan. Also, we added about ten minutes in the oven for the rice to finish. We substituted steamer clams for the mussels and just added them before putting everything in the oven. We fed four people and had almost half left!
I definitely recommend this recipe. My I'll impress my future in-laws with it!
(Another bonus: the recipe is suitable for people with gluten and dairy allergies!
By dmrmsr
Bend, OR
on March 27, 2010
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Tried this last night. A few comments and tips based on our experience. First very good flavors and beautiful presentation. Our guests even asked if they could take a photo of it before we all "dug in". Second, as to ingredients, we though the soffritto needed a little onion and so we added some. Probably the equivalent of half a large yellow onion, diced as the green pepper but added first, the onion, in the cooking order as it needs more time. Third, as to technique, we thought this called for too much cook time for the squid, which we were concerned would get tough. So we simply seared the squid as the fish (we actually used sea scallops cut in half crosswise, not on the equator and shrimp. Then we stirred the squid in along with the fish (scallops and shrimp at that step. Turned out to be a very good decision as the squid was perfectly tender and tasty. Also as to technique, we sprinkled on the peas on the top of the paella along with some strips of roasted red bell pepper at the point at which it comes out of the oven and rests covered in foil. That ensures the peas are not overcooked and also adds to presentation value. Last, we found this needed a good ten fifteen minutes additional in the oven for the rice to come to the right stage. So we covered it in foil for that last ten to fifteen minute period in the oven, until the rice was just slightly underdone, then also let it rest still covered in foil for about ten minutes after removing from the oven for the rice to be just perfect. (So that is, a total of about 27 to 30 minutes in the oven with it covered for the last ten to fifteen minutes of htat cooking time.
By llasser_1916654
chicago, IL
on July 27, 2007
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I usually add some little neck clams to this recipe, omit the squid, and use 1 TBSP or more of Spanish paprika, but what i like is that the timing, oven temp and stock quantity render perfect consistency to the rice.
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