Interesting way to prep the other seafoods, ceviche-like. Not something I ran into while perusing recipes, and I didn't have Penelope's. (The link you supplied above to, I think, just a picture, but which may have also included a recipe, didn't work for me.)
We loved what I did make, though. I made a seafood stock out of chicken stock and crab shells, to which I added sauteed white onions, slivers of bell pepper and a few slices of tomato. I seasoned it with smoked paprika but also Hungarian sweet for the brighter red color, and then threw in a cleaned/cooked half crab, to intensify the crab flavor though it was already quite present. The resulting broth reminded me pretty exactly of the bouilliabaise broth we were served in Marseilles, though I think mine a bit more elegant.
Separately I cooked the rice, no bomba in the house at present so a nice Japanese medium grain that's very similar, which cooked with water, salt and two cloves of garlic--I decided that contrast would elevate the rice, and to accentuate it left garlic out of the broth. As is my habit, when the rice was done I turned it out onto a sheet of waxed paper to evap the steam and let the kernels shrink and intensify in flavor while cooling.
The crab came out about five minutes before the intended service, and I picked at some of the crab meat. To my shock and surprise, instead of being overcooked, firm and stringy as I expected it to be, the crabmeat was saturated with good flavor and luxuriously soft on the palate. A real Eureka moment! So I rushed the legs I was going to merely reheat in the broth into the pot and simmered the whole about 15 minutes more to get what I served more like that half crab that had cooked for an hour. Then in went the saffron and about five minutes later, the rice and picked crab meat. Served it about five minutes later. We LOVED the dish. I maybe liked it better than any paella I've ever had (Bob agreed), so I can't thank you enough for discussing it here in FLDG.
I envy you the feast of different seafoods your dish will be. Where yes I was making use of something that happens to be available to me here in a very special way, it's also true that we get a poor variety of seafoods here, and although mussels and clams are among them Bob is highly allergic to those and I can't use them.
Today for lunch I repurposed the leftover rice and some leftover cream of celery soup from earlier in the week, and added some curry seasoning and fenugreek leaves to make a fabulous exotic crab chowder to go with a raw vegetable salad. Every bit as good as the dish we enjoyed Thursday night!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov