INGREDIENTS:
YIELD: 4 servings
half onion, minced
0.5 lb calamari or calamari steak
0.5 lb shrimps
0.5 lb of scallops
0.5 lb of mussels
3/4 cup of peas (I used frozen)
0.5 cup of crushed tomatoes
2 tablespoons of extra virgin olive oil
2 garlic cloves, crushed or minced
1/4 of a teaspoon of saffron (I like powder better, but only had the Spanish type)
0.5 cup of white wine
1.5 cups of rice
3 cups of fish or vegetable stock
salt to taste
PREPARATION
TIME: 50 minutes
In a large skillet, sauté the garlic and the chopped onion in a couple of tablespoons of olive oil. Over medium-high heat, sauté the shrimps for 3 minutes or so. Remove them from the skillet and save them for later.
Sauté the scallops and the calamari cut into small pieces. Cook over medium heat for 5 minutes.
Add the rice, the crushed tomatoes, the saffron dissolved in the white wine, the white wine and the stock. Cook over medium heat for about 10 minutes. Salt to taste. No stirring the rice.
While the rice cooks, wash the mussels under running water, scrub the shells and remove the beard if necessary. Place the mussels in a sauce pan, cover and place over medium-high heat for about 5 minutes. Throw away any mussel that did not open, and set aside for later.
Mix in the peas and the shrimps. I cut about half of the shrimps in pieces, the rest I left whole. Cook for another 8 minutes or until the rice is mostly cooked. Increase or decrease the heat based on how much liquid you still have. It will need to be all absorbed by the end. Salt to taste.
Add the mussels with the shell. Serve immediately!