Fishermans Paella

Name: Fisherman’s Paella
Ingredients: 8 1/3 cups water; ½ pound small clams, purged of sand (see Notes); Salt; ½ pound mussels, scrubbed and debearded; 1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces; Freshly ground pepper; 6 tablespoons extra virgin olive oil; Flour for dredging; 1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces; 1 pound cuttlefish or squid, cleaned and cut into 2-by-½-inch pieces (see Notes); 18 large raw head-on shrimp with shells; 1 garlic clove, finely chopped; 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes); ½ teaspoon sweet pimenton; 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes); 3 cups short or medium grain rice

Fisherman’s Paella

By Cookstr

 2 hours

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Details

Servings: 6
Diet: Low-Carb
Meal: lunch, dinner
Dish: main course

Cuisine

mediterranean

Comments

Ingredients

8 1/3 cups water
½ pound small clams, purged of sand (see Notes)
Salt
½ pound mussels, scrubbed and debearded
1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces
Freshly ground pepper
6 tablespoons extra virgin olive oil
Flour for dredging
1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
1 pound cuttlefish or squid, cleaned and cut into 2-by-½-inch pieces (see Notes)
18 large raw head-on shrimp with shells
1 garlic clove, finely chopped
4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
½ teaspoon sweet pimenton
2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
3 cups short or medium grain rice