Savory Seafood Paella


  • 3 dozen small to medium mussels, cleaned
  • 5 1/2 cups clam juice
  • 1/4 teaspoon saffron
  • 3/4 pound monkfish, skin removed & cut into 1/2 inch cubes
  • 3/4 pound grouper, skin removed & cut into 1/2 inch cubes
  • 1 pound small cleaned squid
  • 18 large shrimp (in the shells)
  • Kosher or sea salt to taste
  • 2 tablespoons parsley, minced
  • 8 garlic cloves, minced
  • 1 tablespoons thyme leaves
  • 2 tablespoons paprika
  • 8 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 6 small scallions, green portion trimmed, finely chopped
  • 2 medium tomatoes, finely chopped
  • 3 cups Spanish or Arborio short grain rice



  1. Place 1 1/2 pounds of the mussels in a skillet with 3/4 cup of water. Cover and bring to a boil. When mussels have opened, discard shells and reserve meat.
  2. Pour the liquid from the skillet into a large pot and add clam juice. Keep broth over low heat. Stir in the saffron.
  3. Preheat oven to 400°F. Sprinkle the monkfish, grouper, squid and shrimp with sea salt and let stand aside for 10 minutes at room temperature.
  4. In a food processor, mix the parsley, garlic & thyme. Stir in the paprika and a bit of water if necessary to form a paste consistency.
  5. Heat olive oil in paella pan, quickly sauté the monkfish, grouper, squid and shrimp for 1-2 minutes (should not be fully cooked) Remove seafood from paella pan and set aside.
  6. Add remaining oil, onions, scallion, red peppers to paella pan and cook over medium-high heat until the vegetables are slightly softened.
  7. Raise the heat, add tomatoes and cook additional 2 minutes. Stir in rice and coat well with the mixture in the pan. Add the hot broth and bring to a boil. Boil for 3 minutes.
  8. Add all seafood (except the shrimp and paste mixture from the food processor) to the boiling broth. Cook for 2 minutes.
  9. Arrange shrimp and remaining 1 1/2 lbs. of mussels on top of the rice. Transfer paella pan into oven, cook uncovered for 10-15 minutes (or until most of the liquid is absorbed).