Seafood Paella

 Ingredients Serves Three:

• 1 1/2 dozen mussels
• 2 3/4 cups clam juice
• 1/8 teaspoon saffron
• 3/8 pound catfish or flounder, cut in 1/2" cubes
• 3/8 pound grouper fillet, cut in 1/2" cubes
• 1/2 pound squid, cut in 1/2" pieces
• 9 large or 18 small shrimp, in their shells!
• kosher salt
• 1 tablespoon parsley, minced
• 4 cloves garlic, minced
• 1/4 teaspoon thyme
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 1/2 medium onion, finely chopped
• 3 scallions, finely chopped
• 1 red bell peppers, finely chopped and seeded
• 1/2 medium tomato, finely chopped
• 1 1/2 cup rice or couscus

Method:

• Scrub mussels and rinse well. Place in a bowl of salted water to cover, sprinkle with 1 tablespoon cornmeal, breadcrumbs or all-purpose flour and refrigerate overnight; Rinse.
• Place mussels in a large skillet with 3/4 cup water, cover and bring to a boil. Remove mussels as they open, reserving meat and discard shells.
• Pour boiling liquid into a large pot and add enough clam juice to make 6 cups.
• Stir in saffron; keep broth hot, over low heat.
• Sprinkle all the seafood with salt and let sit 10 minutes at room temperature.
• In a mortar or small food processor, mash parsley, garlic, thyme and 1/4 teaspoon of the salt, paprika and a little water to form a paste.
• Preheat oven to 400 degrees F.
• Heat 6 tablespoon oil in a pan, over medium high heat, and quickly saute monkfish, grouper, squid and shrimp, in their shells, 1 - 2 minutes; they will not be fully cooked - Remove to a warm platter.
• Add remaining 2 tablespoon oil and saute onions, scallions and red peppers until slightly softened.
• Increase heat to high, add tomato and cook 2 minutes.
• Stir in rice and coat well with pan juices.
• Pour in hot broth, bring to a boil and boil 3 minutes, stirring occasionally.
• Add reserved fish, except shrimp, mussels, and garlic mixture and stir to combine.
• Taste for salt and continue to cook 2 minutes longer.
• Arrange shrimp and uncooked mussels over rice; place open mussel shells face up.
• Place in oven and bake, uncovered, until rice is al dente, about 10 - 12 minutes.
• If most of the liquid has not been absorbed place pan over high heat for 1 - 2 minutes without stirring.
• Cover with foil and let sit 10 minutes before serving.