SEAFOOD PAELLA

Name: SEAFOOD PAELLA
Ingredients: 36 Mussels, picked through and cleaned of beards; 3 Cups White Wine; 1/2 Teaspoon Saffron Threads, crumbled; 1 1/2 Pounds Monkfish, Grouper Or Other Firm-Fleshed Fish, cut into bite sized pieces and patted dry; 18 Large Shell-On Shrimp, patted dry; 24 Small Clams, rinsed; 1 Tablespoon Kosher Sea Salt Flakes, plus more to taste; 2 Tablespoons Fresh Parsley, minced; 8 Cloves Garlic, minced; 1 Tablespoon Fresh Thyme Leaves; 2 Teaspoons Smoked Sweet Paprika; 8 Tablespoons Olive Oil, divided; 1 Medium Onion, finely chopped; 6 Scallions, trimmed and finely chopped; 2 Red Bell Peppers, finely chopped; 1 Medium Tomato, finely chopped; 3 Cups Calasparra Rice; Lemon Wedges

litenspire.com

This classic rendition of seafood paella is the most popular version of the traditional Spanish dish. Due to its slightly labor-intensive preparation, large groups often gather outside to cook paella...

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Paella pan
Food processor
Saute pan
Pot
Skillet
Chef's knife
Cutting board
Stove
Oven
Aluminum foil
Measuring cup
Measuring spoon
Spoon

Ingredients

36 Mussels, picked through and cleaned of beards
3 Cups White Wine
1/2 Teaspoon Saffron Threads, crumbled
1 1/2 Pounds Monkfish, Grouper Or Other Firm-Fleshed Fish, cut into bite sized pieces and patted dry
18 Large Shell-On Shrimp, patted dry
24 Small Clams, rinsed
1 Tablespoon Kosher Sea Salt Flakes, plus more to taste
2 Tablespoons Fresh Parsley, minced
8 Cloves Garlic, minced
1 Tablespoon Fresh Thyme Leaves
2 Teaspoons Smoked Sweet Paprika
8 Tablespoons Olive Oil, divided
1 Medium Onion, finely chopped
6 Scallions, trimmed and finely chopped
2 Red Bell Peppers, finely chopped
1 Medium Tomato, finely chopped
3 Cups Calasparra Rice
Lemon Wedges