This mixed seafood paella takes a little work, but the result is well worth it. Made for summertime entertaining, you can even make this quintessential Spanish dish on the grill. Enjoy with lots of friends... and lots of sangria!
In a large pot, bring the fish stock and the shrimp shells to a boil. Reduce heat to low and let simmer for 20 minutes. Strain the stock discarding the shrimp shells and return the pot. Add the saffron and wine and keep warm over low heat.
In a 16-to-18-inch paella pan or a large wide-bottomed skillet, heat 2 tablespoons olive oil over medium heat. Brown pieces of chorizo until golden on all sides, remove from pan and set aside.
Heat the remaining olive oil in the same pan over medium heat. Add onions, bell pepper and garlic and sauté until the vegetables are soft and translucent, 4 -5 minutes. Add the tomatoes and Pimenton de la Vera and continue to cook for about another 2 minutes until the tomatoes start to break down. Season with salt to taste.
Stir the rice in tossing to coat in the tomato and vegetable mixture. Add in 7 cups of hot stock, bay leaf and parsley. Cook for 10 – 15 minutes, or until the paella is no longer soupy, but there is enough liquid to continue cooking the rice. If the rice starts to look a little dry, add a touch more fish stock.
Gently lay in pieces of fish, shrimp, squid, mussels and reserved chorizo. Sprinkle paella with peas and let cook for another 7 – 8 minutes until the fish and seafood is just cooked through and the rice is al dente. Remove from heat, loosely cover with foil and let rest for 10 minutes. Garnish with strips of piquillo pepper and an extra smattering of chopped parsley.
Recipe courtesy of: markethallfoods.com