1/2 cup white wine (whatever you are drinking)
1/2 teaspoon saffron threads
4 cups of Fish stock (available at Dirk’s)
1/2 lb. shrimp, peeled and deveined
1 lb. firm white fish, grouper, tilapia, snapper, sea bass
1/2 lb. cleaned squid, cut into 1/2 inch slices
2 1/4 teaspoon kosher salt, 1/4 t separated
3 tablespoon olive oil, divided
1/2 cup orange pepper, chopped
1/2 cup red pepper, chopped
1/2 cup onion, chopped
4 garlic cloves, minced
1/2 cup capers
1 cup tomato, chopped
1 1/2 cups uncooked Arborio rice
1 lb. black mussels, cleaned
Preheat oven to 350 degrees.
Simmer first three ingredients in a small saucepan (do not bring to a boil). Keep warm over low heat.
Mix shrimp, fish and squid in a bowl, toss with 1/4 tsp. salt, let stand for five minutes. Heat 1 tablespoon olive oil in a 12 inch paella pan or a large skillet over medium heat.
Add seafood mixture, and saute for one minute. The mix will not be cooked completely. Remove seafood and all liquid, set aside in a bowl.
Heat 2 tablespoons olive oil in pan over medium high heat. Add peppers, onion, garlic, and capers, sauté three minutes. Stir in rice, remaining salt, tomato, cook for two minutes. Add fish stock mixture, bring to a boil. Add seafood mixture.
Add mussels to the pan, pushing them into the rice mixture. Cover and bake at 350 degrees for 20 minutes or until the mussels open. Remove any unopened shells.
Remove from oven and let stand for 10 minutes.·
This recipe will serve 8 people