Spanish Paella With Everything

Name: Spanish Paella With Everything
Ingredients: 6-10 mussels; 1/2 to 1 pound small clams; 2 boneless chicken thighs, chopped; 1 chorizo sausage, chopped; 2 small squids, cut into 1/2 inch rings; 1 monkfish fillet, chopped into 1 inch pieces; 1/2 pound small-medium shrimp, in shells; 1 onion, chopped; 1/2 green bell pepper, chopped; 1 roasted red pepper, chopped; 3 cloves garlic, finely chopped; 1/2 cup peas (frozen ok); 1/2 cup flat green beans (frozen ok); 1 medium fresh tomato, chopped; 1/4 teaspoon saffron, crushed; 3 cups medium grain rice; 5-6 cups sea clam juice (one 46 ounce can), or other seafood broth, hot; 1 teaspoon minced fresh parsley; 1 lemon, cut into wedges; 3 tablespoons olive oil; salt to taste

21 ingredients

1 steps

Ingredients

6-10 mussels
1/2 to 1 pound small clams
2 boneless chicken thighs, chopped
1 chorizo sausage, chopped
2 small squids, cut into 1/2 inch rings
1 monkfish fillet, chopped into 1 inch pieces
1/2 pound small-medium shrimp, in shells
1 onion, chopped
1/2 green bell pepper, chopped
1 roasted red pepper, chopped
3 cloves garlic, finely chopped
1/2 cup peas (frozen ok)
1/2 cup flat green beans (frozen ok)
1 medium fresh tomato, chopped
1/4 teaspoon saffron, crushed
3 cups medium grain rice
5-6 cups sea clam juice (one 46 ounce can), or other seafood broth, hot
1 teaspoon minced fresh parsley
1 lemon, cut into wedges
3 tablespoons olive oil
salt to taste

Directions

1

{"0":"1. Scrub mussels. Place in large pot with 1\/2 inch water and bring to boil, covered. Remove from heat when shells are opened. Discard any that did not open. Set aside.","2":"2. Repeat step 1 with clams.","4":"3. In a 15-inch diameter paella pan (or very large saute pan) heat the olive oil. Saute chicken, chorizo, onion, peppers, and garlic about 8 minutes or until onion is soft. Add peas, green beans, tomatoes, and crushed saffron. Simmer about 3 minutes.","6":"4. Add rice and clam juice. You may have to add clam juice in stages as it cooks to avoid overflowing the pan. Stir briefly to distribute rice. Bring heat to high. Add salt, unless clam juice is salted. Add squid, monkfish, and shrimp. Stir briefly so fish is covered with liquid. When liquid starts to boil, lower heat so it simmers. Keep uncovered and don't stir any more. Turn pan often so all sides cook equally.","8":"5. When rice is done (about 20 minutes), remove from heat. Let stand 5 minutes. Arrange mussels, clams, and lemon on top. Sprinkle with parsley.","10":"Enjoy! Que aproveche!"}