Place the shrimp and cod in a colander, sprinkle with sea salt and let sit while preparing the remaining ingredients.
Combine the stock, saffron, and wine in a saucepan, and bring to a boil. Reduce to low and hold.
Heat the olive oil in a wide paella pan. Add the chorizo, shrimp, fish, and scallops and cook for 3-4 minutes, stirring frequently. Remove the chorizo, shrimp, fish and scallops from the pan. Add the peppers to the pan and sauté for 3 minutes. Add the garlic and sauté for one minute to release the aromas. Stir in the paprika and tomatoes and sauté for 2 minutes. Add the rice, toss to coat with the tomato mixture. Stir in the parsley and bay leaves.
Preheat an oven to 375 degrees F. Add the warm broth to the pan, along with the peas. Bring to a boil and reduce to a simmer and allow to cook for 8-10 minutes, until some of the liquid reduces. (Paella should have just enough liquid to cook rice but not be soupy).
Stir in the reserved shrimp, fish and scallops and arrange the mussels over the paella with the edges that will open facing up.
Transfer paella pan to the oven and cook, uncovered, for 20-25 minutes, until the rice is cooked, and the liquid is absorbed.
Remove the pan from the oven, cover loosely and let sit for 10 minutes before serving.
Ingredients
1/2 lb. Bay Winds® Shrimp, shelled and deveined
1 lb. Bay Winds® Pacific Cod Fillet(s)
1 lb. Bay Winds® Faroe Island Sea Scallops
mussels
1 lb. Contigo® Chorizo Sausage, ground
sea salt
6 cups fish stock
1/4 tsp. saffron, threads, crumbled
1/2 cup wine, dry white
1/3 cup Piancone® Oil, Olive
2 ea. Peak Fresh Produce® Pepper(s), Green Bell, seeded and finely chopped
2 tbsp. Peak Fresh Produce Parsley, finely chopped
2 ea. Roma® Bay Leaves
1/2 cup Peak Fresh Produce® Peas
Garlic Aioli
Directions
Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk, Gradually, add the oil, very slowly. As the mixture begins to thicken, add more oil slowly. Adjust the seasonings and hold for service.
