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Paella Marinera

Bake the paella in a 15-inch paella pan or a large heavy roasting pan with a capacity of about 6 quarts. This recipe can also be halved; use a 3-quart oven-proof skillet.

Ingredients:

• 1 pound medium to large shrimp (16/20 count)
• 4 or 5 (about 6 oz. each) lobster tails in the shell
• 1 pound cod, halibut or other firm mild fish
• 1 pound whole squid OR 3/4 pound squid tubes (mantles)
• 18 to 24 live clams or mussels (OR a combination of both)
• 1/2 pound chorizo, linguisa or hot Italian sausage, crumbled (optional). If pre-cooked, slice into 1/4-inch rounds.
• 3 Tbsp. olive oil
• 2 medium onions, chopped
• 2 medium or 1 large red bell pepper, cored, seeded and cut into 1-inch strips
• 2 cloves garlic, minced or pressed
• 1/2 tsp. paprika
• 1/2 to 1 tsp. saffron threads, in 1/4 cup hot water (optional)
• Salt and pepper
• 2 bottles (8 to 10 oz. each) clam juice
• 1 large tomato, peeled, seeded and finely chopped
• 3 cups short-grain paella or Arborio rice OR long-grain white rice
• 1 package (9 oz.) frozen artichoke hearts, thawed, or 1 can 14 oz. artichoke hearts, drained
• 1 package (10 oz.) frozen peas, thawed

Cooking Instructions:

Peel and devein the shrimp. Halve the lobster tails lengthwise. Cut the cod into 1 1/2-inch chunks. If the squid are not cleaned, remove the viscera. Pull the pen (transparent backbone) out of the mantle. Cut the tentacles just behind the eyes and squeeze to remove the beak. Discard all but the mantle and tentacles. Cut the mantle into 1/4-inch rings. Scrub the clams and/or mussels; remove the beard from mussels. Put the shellfish in a bowl of cold salted water and set aside in the refrigerator for 1 hour or up to 24 hours.

Wipe out the pan with paper towels. Heat the olive oil over medium heat. Add the onions, red pepper and garlic and sauté until soft, about 10 minutes. Stir in the paprika, saffron with its liquid, salt and pepper. If making in advance, transfer to a bowl and set aside or cover and refrigerate up to 24 hours.

For final cooking: Add enough water to the clam juice to make 5 1/2 cups liquid; bring to a slow boil. Preheat the oven to 375ºF. Add the tomato to the onion mixture to the paella pan and sauté until hot, 3 to 5 minutes. Stir in the rice and sauté 3 to 5 minutes. Stir in the hot clam juice and mix well. Cook over moderate heat uncovered for 5 minutes without stirring. Add the chorizo and squid; stir thoroughly and pat into an even layer. Press the lobster, shrimp and fish into the rice mixture and cook 1 minute. Press the artichoke hearts and clams and/or mussels, hinge side down, into the rice. Bake uncovered in the heated oven for 15 minutes. Sprinkle with the peas and cook until the rice is tender, the lobster, shrimp, fish and calamari are cooked and clams and/or mussels are open, about 5 minutes longer. Take from the oven, cover with a dish towel and let stand 10 minutes. Serve directly from the paella pan at the table.

Servings Per Recipe: 8-10

793 cal. / 75g prot. / 64g carbo. / 6g sat. / 12g mono. / 3g poly. / .7g om-3 / 387mg chol. / 810mg sdm.