3 c. clam juice
1 c. chicken stock
generous pinch of saffron
4 T. finely diced white onion
4 T. sweet red pepper, diced
1 c. Bomba paella rice
olive oil
1 lb. monkfish cut into four pieces
2 doz. mussels
1 fresh tomato
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Put the clam juice and chicken stock into a small pot, add the saffron, bring to a simmer then keep hot on a back burner of the stove. Preheat the oven to 375º.
Dredge the pieces of monkfish in flour. In the paella pan, heat a generous slick of olive oil until it shimmers and quickly brown the fish on all sides. Remove from pan. It's okay that the fish isn't cooked all the way through, it'll finish cooking later.
Add a little more oil and sauté the onion and peppers over medium heat until they soften. Add a little more oil again, and stir in the rice, and keep stirring and cooking for 2-3 minutes. Don't let brown.
Add the hot broth in 1/2 c. increments, stirring until the rice dries out and then adding more. Remove the core from the tomato and cut it in half. Squeeze out the seeds. Use a box grater to shred the pulp into the rice, leaving just the skin behind. Cook like this over medium heat for 15 minutes. Add salt and pepper during the last minute of stove-top cooking.
Tuck the mussels around the perimeter of the paella pan and arrange the monkfish pieces evenly in the center of the pan. Cover tightly with foil and cook in the hot oven for 15-20 minutes, until all the mussels have sprung open.
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