Paella Stuffed Red Snapper
1 4 lb whole Red Snapper - cleaned
1 small octopus - cleaned and cut into 1/2" pieces
10 Jumbo shrimp - headed, cleaned and cut into 1/2" pieces
1 small chorizo sausage - diced
1 cup cooked rice
1 jalapeno pepper - fine dice
1 lg tomato - diced
1 med yellow onion - diced
4 cloves garlic - minced
1/2 cup peas
1/4 cup warmed dry Sherry
2 strands saffron - soaked in warmed sherry.
approx. 1 tsp each cumin, paprika, salt, and pepper
Pre-heat oven to 375.
Sautee garlic, onion and chile until onions are opaque
Add chorizos and tomatoes. Cook til soft and a bit dry.
Add saffron/Sherry. Reduce a bit.
Add peas and seafood. Cook for a minute or less, then add rice and other seasonings. Warm through, then remove from heat. You don't want to overcook the seafood or rice, as it will continue to cook with the fish.
Put the snapper in foil, stuff as much of the paella into the salted cavity as possible. The rest of the stuffing can be baked seperately.
Drizzle olive oil over the fish, salt and pepper, then place lemon slices on top of it. Close foil, place on a rack in a baking dish, with liquid beneath it (stock, water or sherry...or a combo thereof..)
Bake, sealed, for about 1 hour. Open the foil, checking fluid in the pan, and bake until flesh is flakey.