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1
Cut a cross in the base of the tomatoes.
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2
Submerge in boiling water for 30 seconds, then submerge in cold water for 30 seconds.
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3
Peel skin off by hand.
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4
Chop flesh and reserve.
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5
Peel shrimp and remove dark vein.
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6
Cut fish into 1 cm cubes.
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7
Scrub mussels to remove dirt and pull out beards (if the mussels you bought were not already de-bearded).
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8
Throw out any broken mussels or any mussels that are open and do not shut when tapped on the counter.
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9
Rinse mussels.
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10
Reserve all seafood in the fridge.
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11
Heat oil in a large, deep, covered pan (stove-safe dutch oven works great).
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12
Add onion, garlic, and peppers.
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13
Cook over medium heat for 2 minutes.
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14
Add paprika, turmeric, and 1 tsp salt and cook 2 more minutes.
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15
Add chopped tomatoes and cook 5 minutes.
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16
Add tomato paste and rice, and stir to coat.
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17
Stir-fry rice for 2 minutes.
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18
Add wine and simmer until almost absorbed.
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19
Add saffron and its liquid.
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20
Add fish stock.
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21
Increase heat to high and bring to the boil.
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22
Cover, reduce heat to low and simmer 20 minutes or until rice is almost cooked.
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23
The inside of the rice should still be a bit crunchy.
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24
Add mussels, poking them under the rice.
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25
Cover and simmer 3 minutes.
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26
Add shrimp on top of rice, cover and cook 3 minutes.
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27
Add fish on top of rice, cover and cook 3 minutes.
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28
Add squid on top of rice, cover and cook 2 minutes.
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29
If seafood is fully cooked, serve immediately.
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30
Shrimp should be pink, fish should be opaque and flake easily, squid should be white and tender.
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31
Cover and continue simmering if seafood is not cooked, but take care not to overcook.
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32
Discard and mussels that have not opened!
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33
Garnish with parsley and lemon wedges.
