INGREDIENTS

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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