INGREDIENTS
1 can clam juice (32 oz.)
1 cup dry white wine
1 tsp. saffron threads
1 lb. firm, fresh pieces of flounder, sea bass and swordfish cut into
16-21 pieces
1 lb. mussels, cleaned
1 lb. medium size clams, rinsed
1/2 cup chopped fresh parsley
3 lemons, zest and juice
3 TBSP. olive oil
1 1/2 cups minced onion
3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 cups uncooked Arborio rice
1 cup frozen green peas
1 jar sliced roasted red pepper (8 oz.)
Salt and pepper to taste
DIRECTIONS
Broth
Combine clam juice, white wine and saffron threads in a saucepan.
Bring to a simmer (do not boil).
Keep warm over low heat.
Paella
Heat 3 TBSP. olive oil in a large paella pan or large skillet over medium-high heat.
Season fish with salt and pepper, add to pan and saute 1 minute.
Remove fish from pan, reserve and keep warm.
Add onion to pan and saute 5 minutes.
Add the lemon zest, garlic and crushed red pepper and cook 5 minutes.
Add rice and cook 1 minute longer; stir constantly.
Stir in broth, bring to a low boil; cook 10 minutes, stirring frequently.
Stir in the peas and red pepper slices.
Add mussels and clams to pan, nestling them into rice mixture.
Cook 5 minutes or until shells open; discard any unopened shells.
Stir in reserved fish and chopped parsley and cook 5 minutes.
Remove from heat, stir in lemon juice; check for seasonings.
Let stand 10 minutes before serving.
Serves 8.
