Yield
8 servings (serving size: 1 cup)
Randy Mayor; Lydia DeGaris-Pursell

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Bring first 3 ingredients to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Step 3

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.

Step 4

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.

Step 5

Bake at 400° for 15 minutes or until shells open; discard any unopened shells. Remove from oven; cover and let stand 10 minutes.

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