Ingredients
-
1
32 ounce can clam juice
-
1
cup dry white wine
-
1
teaspoon saffron threads
-
1
pound whitefish, cut into 16-21 pieces (bass, halibut, tilapia or swordfish)
-
1
pound mussels (16-21)
-
1
pound clams (16-21)
-
1 1/2
minced onion
-
2
Sunkist<sup>®</sup> lemons
-
1 1/2
cloves minced garlic
-
1/2
teaspoon crushed red pepper
-
3
cups uncooked short-grain rice (Arborio, Calrose or Valencian)
-
1
cup frozen green peas
-
1
8 ounce jar of sliced roasted red peppers
-
1/2
cup chopped fresh parsley
-
3
tablespoon olive oil
-
1
Salt and pepper (to taste)
Directions
- To prepare broth, combine clam juice, white wine, and saffron threads in a saucepan. Bring to a simmer and keep warm over low heat.
- In a large paella pan or large skillet, heat the 3 tablespoons olive over medium-high heat.
- Season fish with salt and pepper, add to pan and sauté 1 minute.
- Remove fish from pan, reserve and keep warm.
- Add onion to pan and sauté 5 minutes.
- Add the Sunkist<sup>®</sup> lemon zest, garlic and crushed red pepper and cook 5 minutes.
- Add rice and cook 1 minute longer, stirring constantly.
- Stir in broth, bring to a low boil and 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 the whitefish and chopped parsley and cook 5 minutes.
- Remove from the heat, stir in freshly squeezed Sunkist lemon juice and check for seasoning.
- Cover with a towel and let stand 10 minutes before stirring.
