Yield: 4 servings
|½ pounds||Medium shrimp, shelled and|
|1 pounds||Firm white fish (such as|
|Monkfish), cut into 1-inch|
|1 pounds||Squid, cleaned, cut into inch rings, tentacles|
|6 cups||Fish stock|
|¼ teaspoon||Crumbled saffron threads|
|½ cup||Dry white wine|
|⅓ cup||Olive oil|
|2||Green bell peppers, seeded|
|And finely chopped|
|10||Cloves garlic, minced|
|3||Tomatoes, peeled, seeded and|
|3 cups||Short-grain rice|
|1 tablespoon||Finely chopped parsley|
|½ cup||Frozen organic peas|
|Garlic aioli (recipe|
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.
Yield: 4 to 6 servings
TAMALES WORLD TOUR SHOW #WT1B38 SPAIN: PAELLA