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Shellfish Paella

Ingredients: 5 1/3 Tablespoon(s) olive oil 2 red onion; minced 2 1/2 Pound(s) ripe tomatoes; peeled, seeded, chopped 2 cloves garlic; chopped 2 Tablespoon(s) parsley; chopped 1/2 Teaspoon(s) saffron threads 3/4 salt; to taste 3/4 Teaspoon(s) white pepper; to taste 16 small clams 16 small mussels 2 Pound(s) squid 1 1/2 Cup(s) short grain rice 4 Cup(s) fish stock 1/2 Pound(s) large scallops 1/4 Pound(s) shrimp (raw, medium-size) Directions: Sofrito: Heat oil in a very large skillet. Add onion and saute slowly over low heat, carmelizing (about 45 min to 1 hour). add small amounts of water if necessary to prevent burning. Add tomatoes and increase heat until cooked dry. Set aside. Picada: In a food processor, finely grind ingredients (garlic - white pepper). Set aside Rice and Clams: In a large pot, bring about 1/2 cup water to a boil. Steam clams and mussels in a steamer basket until they open. Set aside, discarding all that do not open. Strain broth through a fine mesh strainer. Reserve. To cook the rice and shellfish, preheat oven to 350F . In a medium skillet, heat oil. Add squid and tentacles. Saute 2-3 minutes, stirring. Add sauted squid and juices to skillet with sofrito. Stir in rice and Picada. Measure reserved broth and add enough fish stock to equal 4 1/2 cups. Bring to a boil in medium saucepan. Add to very large skillet and cook over medium heat for 10 minutes, gently moving rice around so it cooks evenly throughout. Add shrimp and scallops, pushing them down into the rice so they are covered with broth. Transfer skillet to 350F oven and cook another 10 minutes or until rice is slightly underdone. Remove from oven and arrange mussels and clams on top. Cover with a cloth and let dish sit for 10 minutes. Serve immediately, garnished with lemon wedges and pass the allioli sauce in a sauceboat. Serve with sauvignon blanc, verdejo or chardonnay. Contributor: online?
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