1/2 cup dry white wine
1/4 teaspoon saffron threads, crushed (optional)
3 (8-ounce) bottles clam juice
1/4 pound large shrimp, peeled and deveined
1/2 pound grouper or other white fish fillets, cut into 1-inch pieces
1/2 pound cleaned skinless squid, cut into 1/2-inch-thick slices
1/4 teaspoon kosher salt
3 tablespoons olive oil, divided
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
4 garlic cloves, minced
2 1/2 teaspoons Spanish smoked paprika or regular paprika
1 cup chopped tomato
1 1/2 cups uncooked short-grain rice (such as Calasparra or Arborio)
1 pound small mussels, scrubbed and debearded
Preheat oven to 400°.
Bring first 3 ingredients to a simmer in a small saucepan (do not boil).
Keep warm over low heat.
Peel the shrimp, leaving tails intact.
Combine shrimp, grouper, and squid in a bowl; sprinkle with salt, let stand 5 minutes.
Heat 1 tablespoon oil in a 13-inch paella pan or large skillet over medium-high heat.
Add fish mixture, and saute for 1 minute (the mixture will not be completely done).
Remove fish mixture and any liquid from pan, and place in a bowl.
Heat 2 tablespoons oil in pan over medium-high heat.
Add bell peppers, onion, garlic, and paprika; sauté 3 minutes.
Stir in tomato; cook 2 minutes.
Stir in rice, and coat well.
Add clam juice mixture; bring to a boil, and cook 3 minutes.
Add reserved fish; cook 2 minutes.
Add mussels to pan, nestling them into rice mixture.
Bake at 400° for 15 minutes or until shells open; discard any unopened shells.
Remove from oven; cover and let stand 10 minutes.