Seafood Paella with Monkfish and Shrimp
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.
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
steps
- 1.
In a large pan, bring water to a boil. Add clams and mussels with a pinch of salt, cover and cook until shells open. Remove seafood and reserve liquid.
- 2.
Season fish with salt and pepper, then dredge in flour. Heat oil in a paella pan and cook fish until golden brown. Remove and set aside.
- 3.
In the same pan, sauté green pepper, cuttlefish/squid, and shrimp until browned. Add garlic, tomatoes, and pimentón, stirring well.
- 4.
Add rice, saffron, and reserved seafood cooking liquid. Bring to a boil, then reduce to a simmer for about 15 minutes, stirring occasionally.
- 5.
Nestle clams, mussels, fish, and shrimp into the rice and cook until rice is tender and seafood is cooked through.
- 6.
Let paella rest for 5 minutes before serving. Enjoy hot!
Releated Recipes