INVENTORY CLEARANCE - ALL INVENTORY MUST GO

SEAFOOD PAELLA

by Frank Raasch

This classic rendition of seafood paella is the most popular version of the traditional Spanish dish. Due to its slightly labor-intensive preparation, large groups often gather outside to cook paella either over an open fire or on a specially designed paella grill. We adapted our version for the stovetop and oven, but a kettle-style charcoal grill can also be used to enhance the already complex flavors of paella.

Prep time: 30 min
Cook time: 90 min
Total time: 120 min

INGREDIENTS

Makes about 12 servings

  • 36 Mussels, picked through and cleaned of beards

  • 3 Cups White Wine

  • 1/2 Teaspoon Saffron Threads, crumbled

  • 1 1/2 Pounds Monkfish, Grouper Or Other Firm-Fleshed Fish, cut into bite sized pieces and patted dry

  • 18 Large Shell-On Shrimp, patted dry

  • 24 Small Clams, rinsed

  • 1 Tablespoon Kosher Sea Salt Flakes, plus more to taste

  • 2 Tablespoons Fresh Parsley, minced

  • 8 Cloves Garlic, minced

  • 1 Tablespoon Fresh Thyme Leaves

  • 2 Teaspoons Smoked Sweet Paprika

  • 8 Tablespoons Olive Oil, divided

  • 1 Medium Onion, finely chopped

  • 6 Scallions, trimmed and finely chopped

  • 2 Red Bell Peppers, finely chopped

  • 1 Medium Tomato, finely chopped

  • 3 Cups Calasparra Rice

  • Lemon Wedges

  

DIRECTIONS

  1. Place half of mussels in sauté pan with 3/4 cup water. Cover pan, bring to a boil and cook until mussels open. Reserve meat and discard shells.

  2. Pour liquid from pan into large pot, and add enough wine to make at least 4 cups, extra is ok. Stir in Saffron Threads, place pot over low heat and cover.

  3. Season fish and shrimp with 1 tablespoon salt, and let sit at room temperature for 10 minutes.

  4. Meanwhile, combine parsley, garlic, thyme and 1/8 teaspoon salt in food processor, and process into paste. Stir in paprika and set aside.

  5. Heat 6 tablespoons olive oil in large skillet, and add fish and shrimp. Cook, stirring constantly, 1 to 2 minutes. Seafood will not be fully cooked. Set aside.

  6. Preheat oven to 400°F.

  7. Place paella pan or very large, steep-sided sauté pan over medium-high heat. Add remaining 2 tablespoons olive oil, along with onion, scallions, red peppers and tomato. Cook, stirring often, until vegetables are slightly softened, about 3 minutes.

  8. Add Calasparra Rice to pan, and stir well to coat grains. Add enough hot broth to cover rice, and bring mixture to a boil, stirring occasionally.

  9. Add reserved fish pieces, reserved mussel meat and parsley mixture, and stir. Taste for seasoning, and adjust with salt as needed. Continue simmering until mixture is no longer soupy, adding broth as needed to ensure sufficient liquid remains to finish cooking rice.

  10. Arrange par-cooked shrimp and uncooked mussels and clams on top of rice mixture, placing shellfish with “hinged” side of shell down.

  11. Place pan in oven, uncovered, and bake for 15 to 20 minutes, until rice is nearly al dente. Remove pan from oven, and immediately cover with foil. Let sit 5 to 10 minutes, until rice is fully cooked.

  12. Serve paella garnished with lemon wedges.
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