Mixed seafood paella with garlic aioli
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Mixed seafood paella with garlic aioli
  Seafood    Garlic  
Last updated 6/12/2012 1:00:09 AM. Recipe ID 23199. Report a problem with this recipe.
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      Title: Mixed seafood paella with garlic aioli
 Categories: 2hot
      Yield: 4 Servings
 
    1/2 lb Medium shrimp, shelled and
           Deveined
      1 lb Firm white fish (such as
           Monkfish), cut into 1-inch
           Cubes
      1 lb Squid, cleaned, cut into
    1/2    -inch rings, tentacles
           Halved
           Coarse salt
      6 c  Fish stock
    1/4 ts Crumbled saffron threads
    1/2 c  Dry white wine
    1/3 c  Olive oil
      2    Green bell peppers, seeded
           And finely chopped
     10    Cloves garlic, minced
      1 ts Paprika
      3    Tomatoes, peeled, seeded and
           Finely chopped
      3 c  Short-grain rice
      1 tb Finely chopped parsley
      2    Bay leaves
    1/2 c  Frozen organic peas
     16    Mussels, cleaned
           Garlic aioli (recipe
           Follows)
 
  Place the shrimp, fish and squid in a colander, sprinkle with coarse
  salt and let sit while preparing the remaining ingredients. Combine
  the stock, saffron, and wine in a saucepan, and bring to a boil while
  cooking fish.
  
  Heat the olive oil in a wide paella pan set over two burners. Add the
  shrimp, fish, and squid, and cook for 2 minutes, stirring frequently.
  Remove the shrimp and fish, leaving the squid in the pan. Add the
  peppers to the pan, and saute 2 to 3 minutes. Add the garlic and
  saute another minute to release the aromas. Stir in the paprika and
  tomatoes, and saute 1 minute to release the aromas. Add the rice,
  toss to coat it with the tomato mixture, and stir in the parsley and
  bay leaves.
  
  Preheat an oven to 350 degrees F.
  
  Add the hot broth to the pan, along with the peas. Boil for 5 to 10
  minutes, or until some of the liquid reduces. (Paella should have just
  enough liquid to cook rice, but not be soupy). Adjust seasonings.
  Stir in the reserved shrimp and fish, and arrange the mussels over
  the paella with the edges that will open facing up.
  
  Transfer paella pan to the oven and cook, uncovered, for 10 to 12
  minutes, or until rice is almost cooked and most of the liquid is
  absorbed.
  
  Remove paella from oven, cover loosely, and let sit for 10 minutes
  before serving. Serve with the Garlic Aioli.
  
  Yield: 4 to 6 servings
  




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Recipe ID 23199 (Apr 03, 2005)

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