Name: Mixed Seafood Paella with Garlic Aioli
Ingredients: 1/2 lb Medium shrimp; shelled, deveined; 1 lb Firm white fish; cut 1" cubes; (such as monkfish); 1 lb Squid; cleaned, and; Cut 1/2" rings; tentacles halved; Coarse salt; to taste; 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, chopped fine; 10 Garlic cloves; 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; see * Note

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Niger	Tamwt02	4	servings

INGREDIENTS

1/2	lb	Medium shrimp; shelled, deveined
1	lb	Firm white fish; cut 1" cubes
		(such as monkfish)
1	lb	Squid; cleaned, and
		Cut 1/2" rings; tentacles halved
		Coarse salt; to taste
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, chopped fine
10		Garlic cloves; 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; see * Note

INSTRUCTIONS

* Note: See the "Garlic Aioli" recipe which is included in this collection.
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. 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. This
recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B38 broadcast 07-07-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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