Mixed Seafood Paella

This authentic Spanish dish is traditionally cooked with wood-burning fire, which makes it a great dish to bond over at outdoor parties!
SERVING                           
4 Pax
COOK TIME                      
75 Minutes

INGREDIENTS

6 cupsSeafood broth
1 tspThread saffron
500-600gFirm flesh fish cut in bite-sized pieces
1 dozenMussels
1 dozenSmall clams
12Large prawns in shells
3 tbspSea salt
2 tbspParsley, minced
8Cloves garlic, minced
1 tbspFresh thyme
2-3 tspSweet smoked paprika
8 tbspOlive oil
1 mediumOnion, chopped
6Scallions, chopped
1Red bell pepper, finely chopped

DIRECTIONS

1Heat the broth in a large pot. Stir in saffron.
2Pat fish and prawns with paper towels. Sprinkle salt and let it sit for 10 minutes.
3In a mortar, mash parsley, garlic, thyme and some salt into a paste. Stir in paprika; add water to form a paste.
4Heat 6 tablespoons of oil in 15-inch paella pan over medium high heat, before adding the fish. Cook for 1-2 minutes, but do not fully cook it. Remove it to a warm platter.
5Add remaining 2 tablespoons oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are softened.
6Raise the heat, add tomatoes and cook until sauce-like, for about 2-5 minutes.
7Pour hot broth in and bring it to a boil, sprinkle the rice evenly across the pan.
8Boil it for about 3-5 minutes, stirring rice and rotating pan.
9Add reserved fish (not prawns).
10Stir in parsley and taste for salt.
11Lower the heat and let it simmer until rice is not soupy. Let it cook for another 10 minutes (add liquid if necessary).
12Arrange prawns, clams, and mussels on the rice, placing edges of mussel and clamshells so it opens facing
13Cook it uncovered for 20 minutes, until rice is almost done.
14Remove pan from heat and cover with foil, letting it rest for another 10 minutes.
15Serve with lemon wedges, and aioli (if available).
Enjoy this dish with a bottle of chilled white wine and a light leafy salad.
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