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1 lb firm, mild fish cut into 1"-2" pieces
1 lb medium size shrimp, peeled
1/2 lb scallops
1 lb squid, cleaned and cut into 1" rings, tentacles whole
1/2 lb crabmeat, rougly 1"-2" chunks

24 mussels or small clams or a combination, de-bearded and scrubbed clean

1/2 lb chorizo or Italian sausage, crumbled (optional)
3 tblsp olive oil
2 medium onions, chopped
2 medium red bell peppers, cut into 1" slices
2-3 cloves garlic, minced or pressed
1/2 tsp paprika
1/2-1 tsp saffron, dissolved in 1/4 cup hot water
salt & pepper to taste
1 large tomatoe, finely chopped
3 cups short-grain rice
1 can artichoke hearts, drained
1 package frozen peas, thawed
1 bottle (8-12 oz) clam juice

Use a large, oven proof skillet.

Saute the sausage until cooked, if not already cooked. Remove the
sausage, set aside, wipe skillet clean.

Saute the onions, red pepper, and garlic in the olive oil, until
soft. Stir in the paprika, saffron liquid, salt and pepper.

Preheat oven to 375F. In 1" of water, steam open clams and mussels
unti just opened. Remove them immediately. Combine the water from
the steaming, the clam juice, and enough water to make 5&1/2 cups
of liquid, and bring to a boil.

Add the tomatoe to the peppers, and saute until hot. Stir in the
uncooked rice and saute 3-5 min. Add the hot clam juice and mix
well. Cook over moderate heat, uncovered, for 5 min without

Stir in the chorizo, squid, crabmeat and fish. Pat the entire top
into a flat, even, but still loose surface. Arrange the shrimp,
scallops, and artichokes, and press into the rice. Bake uncovered
for 15 min, or until shrimp/scallops are just cooked.

Arrange and press the clams/mussels, open side up, into the rice.
Sprinkle the peas over the top. Bake for 5 more min.


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