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1
Skin and bone the halibut, then cut into l 1/2-inch cubes.
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2
Reserve the scraps.
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3
Sprinkle the halibut pieces with coarse salt and let sit until ready to use.
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4
Shell the shrimp and reserve the shells.
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5
In a large pot place 7 cups water, the reserved shrimp shells, the halibut scraps, whiting, bay leaf, thyme, parsley sprigs, salt, and the peeled onion.
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6
Bring to a boil, cover, and simmer 1 hour.
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7
Strain and reserve 6 cups of the broth.
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8
Flake the whiting, removing the skin and bones, and add this fish to the broth.
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9
Heat the oil in a metal paella pan with about a 15-inch base and saute the shrimp and lobster until they turn pink (leave the lobster a little longer than the shrimp).
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10
Remove.
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11
Add the halibut pieces to the pan and saute a minute.
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12
Remove.
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13
In the remaining oil, saute the squid rings quickly, then add the chopped onion and cook until it is wilted.
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14
Add the tomato and cook a minute or two until most of the tomato liquid has evaporated.
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15
Stir in the rice and coat well with the oil.
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16
Pour in the reserved fish broth, boiling hot, the peas, saffron, and salt.
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17
Boil, uncovered and stirring occasionally, about 10 minutes, or until the rice is no longer soupy but some liquid remains.
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18
Add the crushed garlic and stir in the shrimp, the halibut pieces, and the pimiento strips.
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19
Arrange the lobster on top and push the mussels into the rice.
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20
Place in a 325 F oven, uncovered, for 15-20 minutes, or until the liquid is absorbed but the rice is not quite done.
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21
Remove, cover lightly with foil, and let sit 10 minutes.
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22
Sprinkle with parsley and garnish with lemon wedges.
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23
Serve with a green salad and a chilled white wine like Marques de Riscal.
