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onions, scallion, red peppers to paella pan and cook over medium-high heat
until the vegetables are slightly softened. Raise the heat, add tomatoes,
cook additional 2 minutes. Stir in rice and coat well with the mixture in the
pan. Add the hot broth and bring to a boil. Boil for 3 minutes add all seafood
(except the shrimp and paste mixture from the food processor) to the boiling
broth. Cook for 2 minutes. Arrange shrimp and remaining 1 1/2 lbs of
mussels on top of the rice. Transfer paella pan into oven, cook uncovered for
10-15 minutes (or until most of the liquid is absorbed)
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SAVORY SEAFOOD PAELLA
Ingredients
3 dozen small to medium mussels, cleaned
5 1/2 cups clam juice
1/4 teaspoon saffron
3/4 lb monkfish, skin removed & cut into 1/2 inch cubes
3/4 lb grouper, skin removed & cut into 1/2 inch cubes
1 lb small cleaned squid
18 large shrimp (in the shells)
Kosher or sea salt to taste
2 tbs parsley, minced
8 garlic cloves, minced
1 tbs thyme leaves
2 tbs paprika
8 tbs olive oil
1 medium onion, finely chopped
6 small scallions, green portion trimmed, finely chopped
2 medium tomatoes, finely chopped
3 cups Spanish or Arborio short-grain rice
Directions
Place 1 1/2 lbs of the mussels in a skillet with 3/4 cup of water. Cover and
bring to a boil. When mussels have opened, discard shells and reserve
meat. Pour the liquid from the skillet into a large pot and add clam juice.
Keep broth over low heat. Stir in the saffron. Preheat oven to 400 F.
Sprinkle the monkfish, grouper, squid and shrimp with sea salt and let stand
aside for 10 minutes at room temperature. In a food processor, mix the
parsley, garlic & thyme, stir in the paprika and a bit of water if necessary to
form a paste consistency. Heat olive oil in paella pan, quickly sauté the
monkfish, grouper, squid and shrimp for 1-2 minutes (should not be fully
cooked) Remove seafood from paella pan and set aside. Add remaining oil,
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