Mussels and Squid Skillet with Red Bell Pepper-Fennel Sauce and Toasted Parsley Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips on a tray, toss with 1 tablespoon olive oil and a pinch of salt, and roast for 18 minutes until tender with lightly charred edges.

2. 2

   While the peppers roast, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Stir in the long-grain rice and toast for 2 minutes. Add 360 ml / 1 1/2 cups hot stock, 1 bay leaf, and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

3. 3

   Remove the rice from the heat and add the lemon zest, 1 tablespoon lemon juice, and half of the chopped parsley. Fluff with a fork, cover again, and keep warm. Remove the bay leaf before serving.

4. 4

   In a wide skillet or shallow casserole, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sliced fennel with a pinch of salt and cook for 6 to 7 minutes until tender. Stir in the garlic, sweet paprika, and saffron threads, and cook for 30 seconds.

5. 5

   Transfer the roasted peppers to a blender with the crushed tomato and 60 ml / 1/4 cup of the white wine. Blend until smooth.

6. 6

   Pour the pepper sauce into the skillet with the onion and fennel. Add the remaining 120 ml / 1/2 cup white wine, the rest of the hot stock, and the remaining bay leaf. Simmer over medium heat for 5 minutes so the sauce comes together.

7. 7

   Add the squid rings to the sauce, season with black pepper, and cook gently for 3 minutes.

8. 8

   Add the cleaned mussels, cover the skillet, and cook for 4 to 6 minutes, shaking once halfway through, until the mussels open. Discard any that stay closed.

9. 9

   Turn off the heat and stir in the remaining tablespoon of butter, the rest of the lemon juice, the reserved fennel fronds, and the remaining parsley. Adjust salt if needed.

10. 10

    Serve the toasted parsley rice as the base of each plate and spoon the mussels and squid skillet over the top with plenty of red pepper-fennel sauce.