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
How to Make It
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.
Outstanding recipe!!! One of the many things I love about Cooking Light mag. is their cooking class section. When this first appeared years ago, it was so helpful to have a step-by-step guide, with photos!! Over the years I've simplified it even more: depending on which state we are in when I make this (either Michigan or Maine) determines the seafood used. In Maine, fresh lobster, mussels, scallops and fish are readily available so it's even better!! In Michigan, I use scallops, shrimp and mussels and also turkey sausage. A family favorite!!
This was the recipe I was looking for (with no meat-just seafood) and it came out incredible. Simple and straight forward. Of course, using (or not using) saffron and smoked paprika would make a big difference. I used them(plus a teaspoon of ancho chile spice). I made a couple changes/additions...of course. I used four 6 oz cans of chopped clams with their liquid(instead of clam juice) and added wine to make up the difference. I had one grouper fillet and a bag of seafood mix which had scallops, calimari and shrimp. Added some extra shrimp and the mussels. I also added a tablespoon of tomato concentrate and a tablespoon of anchovy paste. I added a couple more cloves of garlic too and half a fennel bulb chopped. Thawed some frozen peas in warm water and tossed them in at the very end. No "BIG" changes really. This rocked. Served with lemon wedges. Total hit.