Seafood Paella

Seafood Paella
Photo by Randy Mayor

Ingredients

  • 1 pound small mussels, scrubbed and debearded
  • ½ pound grouper or other white fish fillets, cut into 1-inch pieces
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 3 tablespoons olive oil, divided
  • ½ cup chopped onion
  • 4 garlic cloves, minced
  • + 9 more ingredients
    • 1 cup chopped tomato
    • 1 ½ cups uncooked short-grain rice (such as Calasparra or Arborio)
    • ¼ teaspoon saffron threads, crushed (optional)
    • 3 (8-ounce) bottles clam juice
    • ¼ teaspoon kosher salt
    • ½ cup dry white wine
    • ¼ pound large shrimp, peeled and deveined
    • 2 ½ teaspoons Spanish smoked paprika or regular paprika
    • ½ pound cleaned skinless squid, cut into 1/2-inch-thick slices

Preheat oven to 400°. Bring first 3 ingredients to a simmer in a small saucepan (do not boil). Keep warm over low heat. Peel the shrimp, leaving tails intact. Combine shrimp, grouper, and squid in a bowl; sprinkle with salt, let stand 5 minutes. Heat 1 tablespoon oil in a 13-inch paella pan or la...

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Variations on Seafood Paella

  • Seafood Paella
    • 1 large onion
    • 5 tablespoons olive oil
    • 16 mussels
    • 12 jumbo shrimp in their shells
    • Salt
    • 2 cloves garlic
    • 2 tomatoes
    • 1/2 teaspoon sugar
    • +5 other ingredients
  • Seafood Paella
    • 2 medium yellow onions
    • 2 cup(s) arborio or other short-grain rice
    • 1 pound(s) littleneck clams
    • 1 pound(s) mussels
    • +13 other ingredients
  • Seafood Paella
    • 1 mussels
    • Lemon wedges
    • 1 tablespoon olive oil
    • 5 slices bacon slices
    • 1 3 1/2-pound whole chicken
    • 2 cups onions
    • 4 garlic cloves
    • +8 other ingredients


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