Seafood Paella with Monkfish and Shrimp

"81/3 cups water 1/2 pound small clams, purged of sand (see Note) Salt 1/2 pound mussels, scrubbed and debearded 1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces Freshly ground pepper 6 tablespoons extra-virgin olive oil Flour for dredging 1 green bell pepper, cored, seeded, and cut into 1inch-square pieces 1 pound cuttlefish or squid, cleaned and cut into 2by-1/2-inch pieces (see page 35) 18 large raw head-on shrimp with shells 1 garlic clove, finely chopped 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see page 23) 1/2 teaspoon sweet pimentón 2 pinches saffron threads (about 20 total), lightly toasted and ground (see page 30) 3 cups short- or medium-grain rice"

CellarDog47

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6/12/2024

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A flavorful and aromatic Spanish-inspired dish with a mix of seafood including clams, mussels, monkfish, and shrimp, all simmered together with tomatoes, peppers, and saffron-infused rice.

seafood spanish paella monkfish saffron shrimp

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Name: Seafood Paella with Monkfish and Shrimp
Yield: 6
Ingredients: 8 1/3 cups water; 1/2 pound small clams, purged of sand; Salt; 1/2 pound mussels, scrubbed and debearded; 1 pound monkfish steaks, or 10 ounces grouper fillets; Freshly ground pepper; 6 tablespoons extra-virgin olive oil; Flour for dredging; 1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces; 1 pound cuttlefish or squid, cleaned and cut into 2 by 1/2-inch pieces; 18 large raw head-on shrimp with shells; 1 garlic clove, finely chopped; 4 ripe medium tomatoes, peeled, seeded, and finely chopped; 1/2 teaspoon sweet pimentón; 2 pinches saffron threads, lightly toasted and ground; 3 cups short- or medium-grain rice

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