Mussel, Shrimp & Roasted Red Pepper Paella Recipe

Cut bell peppers into 4 pieces (4 sides). Press flat. Place in pan under broiler until blackened. Remove and place in zip lock baggie. Let stand 5 minutes. Remove and scrape blackened skin from peppers. Chop and set aside.

In large pot combine wine, shallots, thyme, peppercorns, and bay leaf. Bring to a boil. Add mussels and cook for 4 minutes. Add shrimp and cook another 4 minutes. Remove shellfish from pot. Cool. Pour any liquid in bowl with shellfish back into pot. Remove mussels from shells, reserving several for garnish (about 3 per person). Strain cooking liquid through cheesecloth back into pot. Add clam juice and saffron and simmer for 5 minutes. Transfer liquid to large measuring cup. Add chicken broth to measure 3 cups.

In heavy skillet heat oil. Add onions and garlic and green bell peppers. Saute until softened. Add drained tomatoes. Season with salt and pepper. Stir in rice and reserved broth. Bring to a boil, reduce heat to low and simmer, covered until rice is tender (30 to 40 minutes). Add reserved shellfish and heat. Add parsley. Garnish with unshelled cooked mussels.

To cook in a more traditional manner:

Saute vegetables. Add rice and saute until rice is thoroughly coated with oil and vegetables. Add tomatoes with their juice. Pour in broth until rice is just barely covered. Lower heat to medium and simmer about 10 minutes (watch to make sure rice is still submerged). Add broth to cover, stir. Continue cooking process adding warm water at end if necessary until rice is al dente (just tender) and broth is absorbed. The trick is to keep the rice barely submerged in liquid, stir frequently, cooking down and add more broth. This produces a more authentic Paella and a much richer tasting Paella. Add shellfish, heat and serve.