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Mixed Seafood Paella

Paella de Marisco

Paella de Marisco is a summer favorite in Spain. Enjoy with a refreshing white wine and a green salad. You can substitute your favorite fresh seafood.

Servings: 4-6

Prep Time: 45 min.[PT45M]

Cook Time: 1 hr. 10 min.[PT1H10M]

Ingredients:

6 cups clam or seafood broth
1 tsp thread saffron
1 1/2 pounds firm-fleshed fish, cut in bite-sized pieces
1 dozen mussels
1 dozen small clams
12 large shrimp in shells
Sea salt
2 tbsp parsley, minced
8 cloves garlic, minced
1 tbsp fresh thyme
2 tsp sweet smoked paprika
8 tbsp olive oil
1 medium onion, chopped
6 scallions, chopped
1 red bell pepper, finely chopped
1 large tomato, chopped
2 cups Bomba paella rice or Calasparra paella rice
Lemon wedges
Alioli (garlic mayonnaise)

Preparation:

Heat the broth in a large pot. Stir in saffron. Pat fish and shrimp dry between paper towels. Sprinkle with salt and let sit 10 minutes. With a mortar and pestle mash parsley, garlic, thyme and 1/8 tsp salt into a paste. Stir in paprika; add water if necessary to form a paste.

Heat 6 tbsp of oil in 15" paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.

Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with fresh alioli.

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