Mixed Seafood Basmati Paella


 1/2 lbs
Medium Shrimp (Shelled and De-veined)
1 lbs  White Fish (cut into cubes)
1 lbs Squid (cut into 1/2 inch rings) 3 Large onions, finely sliced
1 tsp Salt 6 cups Fish Stock
1/4 tsp Saffron Threads  1/2 cup Dry White Wine
1/3 cup Olive Oil  2 Green Bell Peppers
1 tsp Paprika 3 Tomatoes (Finely Chopped)
3 cups Basmati Rice 1 tsp Parsley 
(Finely Chopped)
1/2 Organic Peas (Frozen) 2 Bay leaves
16 Cleaned Mussels


1. Place thee shrimp, fish and squid in a colander, sprinkle with coarse salt and let it sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish.

2.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 sauté 2 to 3 minutes.  Add the garlic and sauté another minute to release the aromas.  Stir in the paprika and tomatoes, and sauté 1 minute to release the aroma.  Add the basmati rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves.

3.Preheat an oven to 350 degrees F/  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.

4.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.

5.Remove paella from oven, covered loosely and let it sit for 10 minutes before serving.