3/4 lb halibut steaks
coarse salt
3/4 lb small shrimp, in shells
7 cups water
3/4 lb whiting, cleaned
1 bay leaf
1/2 tsp thyme
2 sprigs parsley
1/2 cup olive oil
3 medium squid cut in rings
1 medium onion, chopped
1 medium tomato, skinned and chopped
3 cups short grain rice
1/4 cup peas
1/4 tsp saffron
2 cloves garlic, crushed
2 pimentoes, cut in strips
18 small mussels
Lemon wedges
Instructions..
1) Cut halibut into 1 1/2 " cubes. Reserve scraps. Sprinkle
with coarse salt. Shell shrimps and reserve shells.
2) In a large pot place 7 cups of water, shrimp shells,
halibut scraps, whiting, bay leaf, thyme, parsley sprigs
and peeled onion. Boil, cover and simmer for one hour.
Strain and reserve stock. Flake the whiting, removing
skin and bones and add to stock.
3) Heat the oil in a 15" paella pan and saute shrimps.
Remove from pan. Add the halibut peices and saute for a
minute. Remove. In remaining oilsaute the squid rings
quickly, then add the chopped onion and cook until
wilted.
4) Add the tomato and cook for 1-2 minutes. Stir in the
rice and coat well with the oil.Pour in the reserved
broth, peas, saffron and salt. Boil, uncovered and
stirring occasionally for about ten minutes until the
rice is no longer soupy.
5) Add garlic, shrimp, halibut and pimento strips. Push
mussels into rice. Place in 325 F oven for 15-20
minutes until the liquid is absorbed.
6) Remove, cover lightly with foil and let sit for 10
minutes. Sprinkle with parsley and garnish with lemon
wedges. Serve with salad.
