Seafood Paella
- Ethnicity: Spanish
- Base: Seafood
- Course: Entree
- Prep Time: 10-30 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 3/4 lb | monkfish, cut into 2" pieces or half lobster tail in shell |
| 1/2 lb | large shrimp, peel on, deveined |
| 3/4 t | kosher salt |
| 2 1/4 t | smoky paprika |
| 4 T | extra virgin olive oil |
| 1 1/4 c | yellow onion, diced |
| 1/2 c | roasted red bell pepper, diced |
| 3 T | garlic, minced |
| 2 ea | Roma tomatoes, finely diced |
| 1 1/2 c | California Calrose rice |
| 1/2 c | dry Spanish sherry (such as Amontillado) |
| 3 c | clam juice or fish stock |
| 1/4 t | saffron threads, crushed |
| 2 T | fresh flat-leaf parsley, minced |
| 1 1/2 T | fresh lemon juice |
| 1/2 lb | mussels, scrubbed and debearded |
| 4 ea | lemon wedges |
Directions:
1| Place the fish pieces or lobster tail half on a plate. Season with ¼ tsp. salt and ½ tsp. paprika. Set aside. Place the shrimp in a bowl and toss with 1/4 tsp. salt and 1/2 tsp. paprika. Set aside.
2| Heat 4 tablespoons olive oil in a 12-inch paella or fry pan on medium-high until hot. Brown the fish pieces on both sides, about 1 minute per side. Do not cook through. Transfer to a clean plate.
3| Place the shrimp in the pan and cook until the shells are orange, about 1 minute per side. Do not overcook. Transfer to a plate.
4| Reduce the heat to medium. Add the onions and the remaining 1/4 tsp. salt to the pan. Cook, stirring occasionally, until softened and starting to brown, 7 to 10 minutes.
5| Add the garlic, roasted red bell pepper, tomatoes and remaining 1 1/4 tsp. paprika. Cook, stirring frequently for 2 minutes.
6| Stir in the rice, coating the grains well. Add the sherry and cook for 1 minute. Add the clam juice, saffron, parsley and lemon juice and stir to combine. Bring to a boil, reduce heat to medium-low and simmer until most of the liquid has been absorbed, 20 to 25 minutes. Stir once.
7| Tuck the monk fish, shrimp and mussels into the rice. Cover the pan with aluminum foil. Cook for 5 minutes. Turn off the heat and steam for 5 more minutes. Remove the foil and serve with lemon wedges.