Paella De Mariscos

Name: Paella De Mariscos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 5 tablespoons olive oil, divided; 1/2 cup onion, finely chopped; 1/4 cup garlic, chopped; 1 cup tomatoes, grated (or tomato pulp); 1/4 lb cod fish fillet, cubed (or other firm white-fleshed fish); 4 squid, bodies cleaned and cut into rings; 1/4 cup dry white wine; 2 3/4 cups fish, more as needed (or vegetable broth); 1 pinch saffron; 1 bay leaf; 1 tablespoon sea salt; 1 1/2 cups rice (Bomba, Valenciano or Vialone Nano); 8 mussels, cleaned; 8 shrimp, peeled

Submitted by Busters friend

"Plan to use this as a starting point & use whatever seafood we gather. Found this in the Tribune's Food & Drink Weekly Guide."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 4-6

ingredients

5 tablespoons olive oil, divided
¹⁄₂ cup onion, finely chopped
¹⁄₄ cup garlic, chopped
1 cup tomatoes, grated (or tomato pulp)
¹⁄₄ lb cod fish fillet, cubed (or other firm white-fleshed fish)
4 squid, bodies cleaned and cut into rings
¹⁄₄ cup dry white wine
2 ³⁄₄ cups fish, more as needed (or vegetable broth)
1 pinch saffron
1 bay leaf
1 tablespoon sea salt
1 ¹⁄₂ cups rice (Bomba, Valenciano or Vialone Nano)
8 mussels, cleaned
8 shrimp, peeled

directions

Make the sofrito. Heat a 12-inch paella pan over medium-high heat. Add 3 Tbsps. oil, then the onions and cook, stirring frequently, until the onions are softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the grated tomatoes and cook, stirring frequently, until the tomatoes have lost most of their moisture and the sofrito is reduced to about one-fourth cup, 8 to 10 minutes. Remove from heat and place the sofrito in a small bowl. Wipe the pan.
Return the pan to medium-high heat. When the pan is hot, add the remaining oil, then the cod and squid. Sear the fish, stirring frequently, about 1 minute. Reduce the heat to medium and add the sofrito back to the pan. Cook, stirring the sofrito with the fish to blend the flavors, for 3 minutes. Add the wine, stirring to remove any bits of flavoring from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute.
Stir in the fish broth, then add the saffron and bay leaf. Season with the salt; the broth will be a bit salty at first, but will even out as the rice cooks.
Spread the rice evenly in the pan. The rice should be completely submerged; if not, add more broth to the pan. Do not stir the rice. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Arrange the mussels and shrimp over the rice and continue to cook, being careful not to break the film that forms on the surface of the rice or the rice will not cook evenly. Rotate the pan as needed so the paella cooks evenly. Cook until the liquid is mostly absorbed by the rice, the shrimp are firm and opaque and the mussels have opened, about 10 minutes. Remove from heat.
Cover the pan loosely with paper towels and rest for at least 5 minutes before serving at warm room temperature. The paella can remain at room temperature for up to 2 hours, covered, before serving.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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