Seafood Paella

From Ars Cookbook

Submitted by BigRedDot

I have been chastised by someone who claims that this is not real Paella, however so far there have been no complaints by anyone who's actually eaten it.

Ingredients

• 36 small mussels, thoroughly cleaned
• 5 1/2 cups clam juice or fish broth
• 1/4 teaspoon saffron threads
• 1 1/2 pounds firm-fleshed fish, skin removed and cut in 1/2-inch dice (monkfish and grouper work well)
• 1 pound squid with tentacles, cut in 1/2-inch dice, tentacles halved lengthwise
• 18 large shrimp in their shells
• Kosher salt
• 2 tablespoons minced parsley
• 8 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons sweet paprika
• 8 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 6 small scallions, green portion trimmed, finely chopped
• 2 red bell peppers, finely chopped
• 2 medium tomatos, strained
• 3 cups Arborio short-grain rice

Directions

1. Preheat oven to 400 degrees Fahrenheit
2. Cook half the mussels in a skillet with 3/4 cup boiling water, removing mussels as they open. (Discard any gaping shells that do not close when tapped.) Reserve teh cooking liquid after all the mussels have opened.
3. Chop the mussel meat and set aside. Discard the shells.
4. In a large pot, combine mussel cooking liquid and enough clam juice or fish stock to make 6 cups. Stir in the saffron. Keep broth hot over the lowest heat.
5. Dry the fish, squid and shrimp well between paper towels. Sprinkle all over with a little salt and let sit 10 minutes at room temperature.
6. Make the picada: in a mortar or mini-processor, mash together parsley, garlic, thyme and salt. Stir in the paprika and a little water if necessary to form a paste.
7. Heat 6 tablespoons of the oil in a paella pan (or in a very shallow casserole), over 2 burners if necessary. Quickly saute the fish, squid and shrimp (in their shells) for 1 to 2 minutes. They should not be fully cooked. Remove the seafood to a warm platter.
8. Add the remaining 2 tablespoons oil, onion, scallions, and red peppers and cook over medium-high heat until the vegetables are slightly softened, about 5 minutes.
9. Raise the heat to high, add the tomato and cook about 2 minutes.
10. Stir in the rice and mix well. Pour in all the hot broth and bring to a gentle boil. Continue to boil for about 3 minutes, stirring and rotating the pan occasionally.
11. Add the reserved mussel meat, fish, squid, picada, and salt to taste. Continue to boil about 2 minutes more, until the rice is no longer soupy but enough liquid remains to continue cooking the rice.
12. Arrange the shrimp and remaining uncooked mussels (inserted hinge down) over the rice. Transfer to the oven and cook, uncovered, until the rice is almost al dente, about 15 to 20 minutes.
13. Remove from oven. (If most of the liquid has not been absorbed, place the pan over high heat for 1 to 2 minutes without stirring.) Place in a warm spot then cover with foil and let sit 5-10 minutes, until the rice is cooked to taste.

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