Ingredients

• 2-1/4 c. seafood broth
• large pinch of saffron threads, slightly ground in mortar
• 1 T. Pastis
• 3 T. olive oil (2+1)
• 12 raw, peeled and deveined shrimp
• 2 calamar tubes (encornets), sliced crosswise into rings
• 2 T. chopped tentacles from the squid
• 1/2 onion, minced
• 4 mini red bell peppers, sliced crosswise in rings (or 1/2 large red bell pepper, diced)
• 2 cloves garlic, minced

• 2 fresh tomatoes, diced
• 1/2 t. dried thyme
• 1 T. fresh parsley, chopped
• 1 T. fennel fronds, chopped
• sea salt and fresh ground pepper to taste
• 1 c. Arborio rice
• 8 ou. fresh cod, cut in 1/2″ slices
• 12 clams
• 12 mussels
• 1/2 c. frozen peas (optional)

Directions

1. Preheat oven to 400 F.
2. Heat broth in large saucepan. Add saffron and boil for 5 min. Add pastis. Set aside and keep warm.
3. In paella pan, heat 2 T. oil. Add shrimp and calamar rings and saute until shrimp are golden. Remove from pan.
4. Add onion to the paella pan and cook 3 min.
5. Add 1 T. oil to the pan and saute bell peppers, 2 min.
6. Add garlic and tomato and cook, 3 min.
7. Add thyme, parsley and fennel, salt and pepper to taste and stir to blend.
8. Stir in the rice and cook until juices are absorbed.
9. Add broth and stir evenly. (Add peas, if using.) Boil 10 min. on the stove, until broth is half absorbed into the rice.
10. Without stirring, tuck fish pieces, clams and mussels into the rice.
11. On top, add tentacles, shrimp, and cod.
12. Put into oven, uncovered, 25 min. until liquid is all absorbed.
13. Rest, covered with a linen kitchen towel for 5 min. before serving.