Fishermans Paella

• 8 1/3 cups water
• 1/2 pound small clams, purged of sand (see Notes)
• Salt
• 1/2 pound mussels, scrubbed and debearded
• 1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces
• Freshly ground pepper
• 6 tablespoons extra virgin olive oil
• Flour for dredging
• 1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
• 1 pound cuttlefish or squid, cleaned and cut into 2-by- 1/2-inch pieces (see Notes)
• 18 large raw head-on shrimp with shells
• 1 garlic clove, finely chopped
• 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
• 1/2 teaspoon sweet pimenton
• 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
• 3 cups short or medium grain rice

1. In a medium saucepan, bring 5 cups of the water to a boil and add the clams and a pinch of salt.
2. Reduce the heat and simmer, partly covered, for 30 minutes.
3. Remove from the heat and set aside, covered, leaving the clams in the water.
4. (Discard any that do not open.)
5. Meanwhile, put the mussels in a small saute pan, add 1/3 cup of the water, and bring to a boil.
6. Reduce the heat and simmer, uncovered, until all of the mussels have opened, 3 to 5 minutes.
7. Remove from the heat and set aside, covered.
8. Do not drain.
9. (Discard any that do not open.)
10. Season the fish generously with salt and pepper.
11. In a 16- to 18-inch paella pan, heat the oil over medium heat.
12. When the oil begins to shimmer, dredge the fish, piece by piece, in flour and then cook in batches, turning just once, until golden on the outside and just cooked through in the middle.
13. Transfer to a platter.
14. Remove any solids left in the oil with a skimmer or slotted spoon and then prepare the sofrito in the same pan.
15. Add the bell pepper, and cook, over medium heat, stirring frequently, until it begins to brown and become fragrant, about 3 minutes.
16. Add the cuttlefish and cook until its moisture has been expelled, about another 5 minutes, stirring constantly and scraping anything that sticks to the pan.
17. Add the shrimp and cook until pink, about 2 minutes on each side.
18. Lower the heat to medium-low, add the garlic, tomatoes, and 2 pinches of salt, and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
19. Meanwhile, strain the broth from the clams and reserve it.
20. Discard one shell (the empty one) from each clam, and set aside the rest.
21. When the sofrito is ready, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
22. Add 4 cups of the reserved clam broth plus the remaining 3 cups of water, increase the heat to high, and bring to a boil.
23. Taste for salt and adjust the seasoning as needed.
24. Sprinkle in the rice.
25. With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
26. Do not stir again.
27. Lay the pieces of fish on top and then the shrimp.
28. Cook, uncovered, for 10 minutes over high heat.
29. Reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
30. Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

water, clams, salt, mussels, monkfish, freshly ground pepper, extra virgin olive oil, flour, green bell pepper, notes, headon shrimp, garlic, tomatoes, sweet pimenton, saffron threads, short

Taken from www.cookstr.com/recipes/fishermanrsquos-paella (may not work)