Seafood Paella

Kirk and I have long been enamored with the PBS documentary series, "Spain: On The Road Again" which is a gastronomic tour through Spain alongside some famous actors and foodies. We recently got to thinking about the episode (which I cannot find ANYWHERE) where they are in Valencia having paella. Kirk had his first paella in London (which we all know is the place to eat any cuisine your heart desires - and will not be English fare, wink, wink) and loved it. And then more recently we tried one at Taberna Tapas in Durham, our local foodie capital. It is so beautiful and with such amazing components, how could it not be a culinary delight. So, why not try it at home? I've made it four times in the past month, and we are so smitten, I bought TWO paella pans so I can make it for a crowd. 

(adapted from jocooks)

Ingredients for 4-6 servings:

• Generous drizzle (about 4 T) of EVOO in a paella pan or large cast iron skillet. 
• 2 Andouille or Chorizo sausages, cut into 1" pieces
• 1/2 pound of mild fish (Mahi Mahi works well) cut into 1" cubes
• 1 c chopped onion 
• several (3-7) minced garlic cloves
• 1.5 c "Calasparra" rice (found at World Market) or "Bomba" rice 
• 1 14 oz. can diced tomatoes (fire roasted with green chilis if you like it spicy!)
• 4 c chicken or vegetable stock
• 2 t smoked paprika
• pinch saffron 
• S & P (throughout prep)
• 16 large shrimp, raw, tails on
• 12-16 fresh live mussels (cleaned, if open, discard)
• 12-16 fresh live clams (cleaned, if open, discard)
• 1/2 c frozen baby peas
• Spring onions, chopped for garnish
• Fresh parsley, chopped for garnish
• 2 lemons, cut into wedges for garnish
• Hot sauce, like Tabasco if desired

Heat oil on medium high flame. Add sausages and fish, and sprinkle with S & P. Cook for 5 minutes to sear sides. Push to side of pan, rdeuce to medium flame, and add onions; sprinkle with S & P and cook 3 minutes to soften. Add garlic; cook for one minute. Stir all together, and stir in rice to coat with oil and drippings. Add canned tomatoes; give all a generous stir, and cook for 5 minutes. Add broth, paprika, saffron and S & P again. Stir gently to allow all the broth to be evenly distributed throughout the pan, but then don't stir again; let some rice stick to bottom. Cover loosely with a cookie sheet or some other large lid, but not tightly fitting. cook for 15 minutes, until most of the liquid has been absorbed. Remove lid and place shellfish into the rice in an attractive arrangement. Cook another 10 minutes till mussels and clams open. Turn off heat. Sprinkle frozen peas all over and cover. The heat from the rice, etc. will thaw peas and keep their bright green color. Arrange spring onions, parsley and lemon wedges just before serving in cooking pan.