This is fabuous, something you'd rave about if you had it in a restaurant but really easy to make. You can probably use different types of seafood: I used jumbo shrimp, haddock, and live clams. Two things that made it special were the addition of some minced habanero and serrano pepper to the bell mix and using a homemade seafood stock I keep in the freezer. I make it from shrimp shells, fish bones, leftover liquid from cans of clams, etc alond with celery, onion, and garlic. It's simple and great to have on hand. I halved this paella recipe, and my husband had two servings, I had one, and there's one for lunch.
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.
My family found this paella on the bland side. The clam juice just wasn't enough flavor. I think if you'd replace it with a good fish stock, the flavor would improve.