This Spanish rice dish has many regional variations. This version contains a delicious mix of seafood.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|5 tbsp olive oil||pinch of saffron|
|12 jumbo shrimp, peeled and deveined||2 cups short-grain rice|
|8 langoustines or more shrimp||5 cups boiling fish stock|
|8 oz (225 g) squid, cleaned and sliced into rings||salt and freshly ground black pepper|
|12-16 mussels, scrubbed||2 tbsp chopped parsley|
|2 large tomatoes, peeled, seeded, and diced||1 lemon, cut into 8 wedges|
Heat 2 tbsp of the oil in a paella pan or a large frying pan over medium heat. Add the shrimp and cook about 2 minutes. Transfer to a plate. Add the langoustines to the pan, cover, and cook for 5 minutes, until the shells are red. Add to the shrimp. Add 1 tbsp oil to the pan, heat, and add the squid. Cook 1 minute, until barely opaque, and add to the plate. Add the mussels to the pan with 1/4 cup water. Cover and cook about 4 minutes, or until they open. Transfer mussels and their juices to the plate.
Heat 2 tbsp oil in the pan. Add the tomatoes and saffron and cook for 1 minute. Stir in the rice, then the stock.
Simmer, uncovered, over medium-low heat for 15 minutes. Season with salt and pepper to taste. Nestle the shrimp, langoustines, squid, and mussels in the rice and let cook until the rice is just tender.
Remove from the heat and tent with aluminum foil. Let stand for 5 minutes. Garnish with the lemon and parsley and serve hot.
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