Seafood Paella

Photo by Randy Mayor

Ingredients

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

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 teaspoon pimentón dulce
- saffron threads
- 4 small squid
- 2 cups medium-grain Spanish paella rice
- 3 cups fish or chicken stock
- +8 other ingredients
Seafood Paella
- 1 teaspoon(s) paprika
- 0.25 cup(s) extra-virgin olive oil
- Salt
- 8 bone-in chicken thighs
- 4 6-ounce sole fillets
- 2 large pinches of saffron threads
- +11 other ingredients
Seafood Paella
- 1 pound cleaned squid, bodies cut into 1/2-inch rings
- 1 clams
- 1 cup frozen green peas
- 1 pound large uncooked shrimp, peeled, deveined
- +11 other ingredients