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Monday, October 20, 2014
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PAELLA
Entrees
Contributed by: Jessica Sturm
Ingredients:
  • 2 TBS olive oil
  • 2 thick slices bacon, diced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 2 cups Arborio rice (or substitute long-grain rice and increase cooking time by 5 to 10 minutes before adding shellfish)
  • 1 tsp. dried oregano
  • 1 tsp. ground coriander
  • 4 cups bottled clam juice or water
  • 2 Spanish chorizo sausages, sliced 1?4 inch thick
  • 4 canned whole tomatoes, chopped
  • 1 tsp. saffron threads
  • 3?4 lb. shrimp
  • 3?4 lb. cleaned squid
  • 3?4 lb. monkfish, cod or bass fillets, skin and bones removed
  • 11?2 lb. mussels, scrubbed and debearded if necessary
  • 3?4 cup dry white wine
  • Coarse salt and pepper
  • 1 cup thawed frozen baby peas
In a heavy flameproof casserole dish or Dutch oven, heat the oil over medium-high heat. Add bacon and cook until crisp, about 2 minutes. Reduce heat to medium. Add onion and cook until soft, about 4 minutes; add the garlic and bell pepper and cook until soft, about 5 minutes longer. Stir in the rice, oregano and coriander. Stir until the rice is opaque, about 2 minutes.
Heat the clam juice and add it with the chorizo, tomatoes and saffron. Mix well, cover and cook over low heat until most of the liquid is absorbed and the rice is almost tender, about 25 minutes. Stir occasionally as the rice cooks and add a splash of water as necessary.
As the rice is cooking, prepare the seafood. Peel and devein the shrimp. Cut the squid into 1?4-inch rings. Cut the fish fillets into 1-inch cubes. Set aside.
Meanwhile, put the mussels and wine in a covered pot, discarding any that do not close to the touch. Steam the mussels until the shells open, about 5 minutes. Discard any that do not open. Remove the mussels and set aside. Strain the broth through cheesecloth or a fine sieve placed over a bowl. Add salt and pepper to taste. Add the shrimp, squid, fish, peas and mussel broth to the paella and cook for 5 minutes.
To serve, garnish the paella with the mussels. May also garnish with thin strips of serrano ham, capers or thin strips of roasted and peeled red bell peppers.
From “Williams-Sonoma: Fish”
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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