Paella #1

• 20 small mussels, scrubbed and debearded
• 12 large raw shrimp in their shells
• 10 small hard shelled clams
• 1 lb. firm fleshed whitefish, cut into 1-inch pieces
• 2 Tbsp. cornmeal
• 1 tsp. coarse salt
• 1/2 c. olive oil
• 2 c. green bell pepper, chopped
• 12 garlic cloves, minced
• 3 tsp. paprika
• 2 Tbsp. fresh parsley, minced
• 2 large bay leaves, crumbled
• 3 c. short grain rice
• 1/4 tsp. ground saffron
• 6 c. chicken broth
• 1/2 c. frozen peas
• 1 small jar pimentos

1. Place mussels in large bowl.
2. Add enough cold water to cover. Add cornmeal and salt.
3. Cover and refrigerate overnight; drain well.
4. Rinse and drain again.

mussels, shrimp, clams, firm fleshed whitefish, cornmeal, coarse salt, olive oil, green bell pepper, garlic, paprika, fresh parsley, bay leaves, short grain rice, ground saffron, chicken broth, frozen peas, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082563 (may not work)