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
Preparation
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 large skillet over medium-high heat. Add fish mixture, and saute for 1 minute (the mixture will not be completely done). Remove fish mixture and any liquid from pan, and place in a bowl.
Heat 2 tablespoons oil in pan over medium-high heat. Add bell peppers, onion, garlic, and paprika; sauté 3 minutes. Stir in tomato; cook 2 minutes. Stir in rice, and coat well. Add clam juice mixture; bring to a boil, and cook 3 minutes. Add reserved fish; cook 2 minutes. Add mussels to pan, nestling them into rice mixture.
Bake at 400° for 15 minutes or until shells open; discard any unopened shells. Remove from oven; cover and let stand 10 minutes.
Nutritional Information
- Calories:
- 179 (32% from fat)
- Fat:
- 6.3g (sat 0.9g,mono 3.9g,poly 0.9g)
- Protein:
- 15g
- Carbohydrate:
- 15g
- Fiber:
- 1.3g
- Cholesterol:
- 97mg
- Iron:
- 2.1mg
- Sodium:
- 322mg
- Calcium:
- 44mg
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