Seafood Paella
INGREDIENTS
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads, crushed (optional)
  • 3 (8-ounce) bottles clam juice
  • 1/4 pound large shrimp, peeled and deveined
  • 1/2 pound grouper or other white fish fillets, cut into 1-inch pieces
  • 1/2 pound cleaned skinless squid, cut into 1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons Spanish smoked paprika or regular paprika
  • 1 cup chopped tomato
  • 1 1/2 cups uncooked short-grain rice (such as Calasparra or Arborio)
  • 1 pound small mussels, scrubbed and debearded
DIRECTIONS
  1. Preheat oven to 400°.
  2. Bring first 3 ingredients to a simmer in a small saucepan (do not boil).
  3. Keep warm over low heat.
  4. Peel the shrimp, leaving tails intact.
  5. Combine shrimp, grouper, and squid in a bowl; sprinkle with salt, let stand 5 minutes.
  6. Heat 1 tablespoon oil in a 13-inch paella pan or large skillet over medium-high heat.
  7. Add fish mixture, and saute for 1 minute (the mixture will not be completely done).
  8. Remove fish mixture and any liquid from pan, and place in a bowl.
  9. Heat 2 tablespoons oil in pan over medium-high heat.
  10. Add bell peppers, onion, garlic, and paprika; sauté 3 minutes.
  11. Stir in tomato; cook 2 minutes.
  12. Stir in rice, and coat well.
  13. Add clam juice mixture; bring to a boil, and cook 3 minutes.
  14. Add reserved fish; cook 2 minutes.
  15. Add mussels to pan, nestling them into rice mixture.
  16. Bake at 400° for 15 minutes or until shells open; discard any unopened shells.
  17. Remove from oven; cover and let stand 10 minutes.