My friend Martha attended a one day cooking class in Spain as part of a cruise ship outing and this is what they made. I had it last night at her place and it's a winner. Mussels and squid were unavailable at the time so she made it without them.
SEAFOOD PAELLA
Fish:
4 Crayfish (langoustines)
1 pound Squid (separated-no ink)
8 large Shrimp (whole)
8 Mussels
12 Clams
2 cup Arborio rice
4 cups fish stock (7 cups water, shrimp shells, 1 tomato, 1 gram saffron strand)
Mixture #1: ½ cup olive oil, 8 tablespoons fresh parsley, 4 cloves garlic (cuisinart)
Mixture #2: 1 leek, 1 medium onion, 2 tomatoes, 1 red pepper (cuisinart)
Mixture #3: 1 tsp salt, pepper, 1 tbsp dried beef bullion
1 tbsp smoked Spanish paprika
1.2 swirls of olive oil in paella pan
2.add and brown chopped squid
3.add shrimp and crayfish (careful stirring so as not to break off claws)
4.add mixtures #1 and #2
5.take out shrimp and crayfish
6.add rice, mixture # 3 and paprika
7.add fish stock, stir
8.add shrimp, crayfish, mussels and clams (in a decorative pattern)
9.Bake at 400 degrees for 20 minutes (until stock absorbed & mixture has a crisp top)
10.Cover with a wet towel until ready to serve.
SEAFOOD PAELLA
Fish:
4 Crayfish (langoustines)
1 pound Squid (separated-no ink)
8 large Shrimp (whole)
8 Mussels
12 Clams
2 cup Arborio rice
4 cups fish stock (7 cups water, shrimp shells, 1 tomato, 1 gram saffron strand)
Mixture #1: ½ cup olive oil, 8 tablespoons fresh parsley, 4 cloves garlic (cuisinart)
Mixture #2: 1 leek, 1 medium onion, 2 tomatoes, 1 red pepper (cuisinart)
Mixture #3: 1 tsp salt, pepper, 1 tbsp dried beef bullion
1 tbsp smoked Spanish paprika
1.2 swirls of olive oil in paella pan
2.add and brown chopped squid
3.add shrimp and crayfish (careful stirring so as not to break off claws)
4.add mixtures #1 and #2
5.take out shrimp and crayfish
6.add rice, mixture # 3 and paprika
7.add fish stock, stir
8.add shrimp, crayfish, mussels and clams (in a decorative pattern)
9.Bake at 400 degrees for 20 minutes (until stock absorbed & mixture has a crisp top)
10.Cover with a wet towel until ready to serve.