Seafood paella

Tonight, I made a seafood paella out of The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenchea. It started with a fish fumet, which I have to admit I've never made before. I've always been a little reluctant to make it, but for no real reason.

The recipe calls mainly for:
1) Create fish fumet. Take 4 1/2 cups and add some saffron. Leave simmering.
2) Roast two garlic cloves in 500 degree oven. When cool, peel and puree in food processor with 1/2 cup stock.
3) Cook mussels until they open by boiling in 1 cup water.
4) Saute green peppers.
5) Add mixed seafood to peppers. Cook until shrimp are pink or five minutes.
6) Add two cups rice. Stir.
7) Add broth and garlic "puree" to pan. Let boil undisturbed on high for five minutes.
8) Place mussels on top.
9) Stick in oven for twelve minutes
10) Take it out of the oven. Let rest for 7 minutes covered or with a kitchen towel over it.
11) Serve.

I didn't quite follow the instructions. For the seafood mixture, we used scallops (J's favorite), mussels, salmon (which is not recommended by the author but J and I like it in the paella we have at La Fonda and the farmers market did not have the recommended grouper or monkfish), shrimp, and squid. It turned out quite tasty, but I would make a couple revisions to it from the printed recipe:

- Roast and add more garlic to the stock. The recipe calls for two cloves, but, especially based on how much garlic we consume, you could easily bump it up to six.
- Add more stock, maybe evening it out to 5 cups. Some of it was a little dry, but I like a moist paella.
- Add the seafood to the mixture immediately before putting it into the oven.
- Leave mussels in the shells
- Cut bell pepper into smaller pieces instead of slices.