* Exported from BigOven *

Mixed Seafood Paella With Garlic Aioli

Recipe By :Susan Feniger and Mary Sue Milliken
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Squid Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 pound medium shrimp --shelled deveined
1 pound firm white fish --cut 1" cubes
such as monkfish
1 pound squid --cleaned and
cut 1/2" rings --tentacles halved
coarse salt --to taste
6 cups fish stock
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1/3 cup olive oil
2 green bell peppers --seeded chopped fine
10 garlic cloves --minced
1 teaspoon paprika
3 tomatoes --peeled seeded
and finely chopped
3 cups short-grain rice
1 tablespoon finely-chopped parsley
2 bay leaves
1/2 cup frozen organic peas
16 mussels --cleaned
garlic aioli --see * note

* Note: See the "Garlic Aioli" recipe which is included in this
collection.

Place the shrimp, fish and squid in a colander, sprinkle with
coarse salt and let sit while preparing the remaining ingredients.
Combine the stock, saffron, and wine in a saucepan, and bring to a
boil while cooking fish. 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 saute 2 to 3
minutes. Add the garlic and saute another minute to release the
aromas. Stir in the paprika and tomatoes, and saute 1 minute to
release the aromas. Add the rice, toss to coat it with the tomato
mixture, and stir in the parsley and bay leaves. Preheat an oven to
350 degrees. 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. 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. Remove paella from oven, cover loosely, and let
sit for 10 minutes before serving. Serve with the Garlic Aioli.
This recipe yields 4 to 6 servings.

Recipe Source: Too Hot Tamales World Tour with Susan Feniger and
Mary Sue Milliken Formatted for MasterCook by Joe Comiskey,




* Exported from BigOven *

Garlic Aioli

Recipe By :Susan Feniger and Mary Sue Milliken
Serving Size :1
Cuisine :
Main Ingred. :
Categories :* Spanish Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
8 garlic cloves --peeled
1/2 teaspoon salt
2 egg yolks
1 teaspoon red wine vinegar
juice of 1/2 lemon
1 cup olive oil

Mash the garlic with the salt, and combine with the egg yolks,
vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually
add oil, a drop at a time, whisking constantly. As mixture begins to
thicken and look like mayonnaise, add oil more generously. Adjust
seasonings and store in refrigerator until ready to use. This recipe
yields 1 1/2 cups.




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