Makes 8 servings
|6||to 7 cups Fish Stock , heated and divided|
|1||pound small squid, cleaned|
|16||mussels, cleaned and debearded|
|1/2||cup olive oil|
|2||green bell peppers, chopped|
|1||medium onion, chopped|
|8||cloves garlic, minced|
|2||cups uncooked rice|
|1||teaspoon ground turmeric|
|1||can (16 ounces) tomatoes, drained and chopped|
|1/2||cup dry white wine|
|1||pound cod, monkfish or other firm white fish, rinsed, patted dry and cut into 1-inch pieces|
|1/2||pound medium shrimp, peeled and deveined|
|1||cup fresh or frozen peas|
|1/4||cup chopped fresh parsley|
|1||jar (2 ounces) sliced pimientos, drained|
- Prepare Fish Stock. Cut squid body sac crosswise into 1/4-inch rings; finely chop tentacles and fins. Pat dry with paper towels. Soak mussels in mixture of 1/3 cup salt to 1 gallon water 20 minutes. Drain water; repeat 2 more times.
- Preheat oven to 375°F. Heat oil in 14- to 15-inch paella pan or heavy large skillet over medium-high heat. Add bell peppers, onion and garlic; cook and stir 5 to 8 minutes or until tender. Stir in rice, 2 teaspoons salt, turmeric, paprika and bay leaf. Reduce heat to medium. Add 5 cups Fish Stock, tomatoes and wine. Simmer 15 to 20 minutes, adding additional stock as needed until rice is almost tender, stirring frequently.
- Stir in squid, cod, shrimp, scallops, peas and parsley. Garnish top of paella with pimientos and mussels. Place paella in oven and bake 15 minutes or until seafood is opaque and liquid is absorbed. Remove bay leaf; discard. Serve immediately.
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