Ingredients
Scale
- ¼ cup California olive oil
- 2 bell peppers (any color), seeded and cut into strips
- 1 medium onion, diced
- Pinch of saffron threads
- 2 cups low sodium chicken or vegetable broth
- 3 garlic cloves, minced
- 1¼ cups Calasparra rice, Arborio rice or other short grain rice
- ¾ teaspoon Spanish smoked paprika
- ½ pound firm fish like cod, monkfish or pollock, cut into ½-inch chunks
- ½ pound mussels, scrubbed and debearded (discard any mussels that are open)
- ½ pound medium shrimp, peeled but with tails left on
- ½ cup sliced California Black Ripe Olives
- 2 tablespoons chopped fresh Italian parsley
Instructions
- In a paella pan or a large shallow skillet (at least 11-inch round), heat olive oil over medium heat. Add bell peppers and onion. Sauté for about 5 minutes, stirring often.
- While peppers and onions cook, add saffron threads and broth to a small pot. Warm over low heat.
- Stir garlic into peppers and onions. Sauté for 2 minutes, stirring often.
- Add rice and smoked paprika. Stir well and continue to stir while cooking for about 2 minutes.
- Slowly pour heated saffron broth over rice and vegetables in skillet. (Do not stir.) Cover and cook for 15 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- Uncover rice and carefully nestle fish pieces into rice. Next, arrange mussels into rice. Last, burrow shrimp into rice with tails end up. Bake in oven for 15 minutes.
- Carefully, pull out skillet with potholder (handle will be hot!) and sprinkle black olives over top of seafood and rice. Bake for another 5 minutes.
- Remove from oven and discard any unopened mussels. Sprinkle with parsley and serve immediately.