Mixed Seafood Paella With Garlic Aioli

Recipe Ingredients

1/2 lb	227g / 8oz	Medium shrimp - shelled, deveined
1 lb	454g / 16oz	Firm white fish - cut 1" cubes
		(such as monkfish)
1 lb	454g / 16oz	Squid - cleaned, and
		Cut 1/2" rings, tentacles halved
		Coarse salt - to taste
6 cups	1422ml	Fish stock
1/4 teaspoon	1.3ml	Crumbled saffron threads
1/2 cup	118ml	Dry white wine
1/3 cup	78ml	Olive oil
2		Green bell peppers - seeded, chopped fine
10		Garlic cloves - minced
1 teaspoon	5ml	Paprika
3		Tomatoes - peeled, seeded,
		And finely chopped
3 cups	480g / 16oz	Short-grain rice
1 tablespoon	15ml	Finely-chopped parsley
2		Bay leaves
1/2 cup	118ml	Frozen organic peas
16		Mussels - cleaned
		Garlic Aioli - see * Note

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Medium shrimp -- shelled, deveined

1 pound Firm white fish -- cut 1" cubes

(such as monkfish)

1 pound Squid -- cleaned, and

cut 1/2" rings, tentacles halved

Coarse salt -- to taste

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, chopped fine

10 Garlic cloves -- 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 -- see * Note

* Note: See the "Garlic Aioli" recipe which is included in this collection.

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.

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B38 broadcast 07-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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