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Spanish Paella With Belgian-Style Wit

DelPapa's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Finely chopped onions 4 1⁄2 Cup (72 tbs)
  Short grain white rice 2 Cup (32 tbs), uncooked
  Clam juice 2 Cup (32 tbs)
  Dry white wine 2 Cup (32 tbs)
  Fresh lemon juice 3 Tablespoon
  Paprika 1⁄2 Teaspoon
  Saffron/4 envelopes pure ground saffron 1⁄2 Teaspoon
  Boiling water 1⁄4 Cup (4 tbs)
  Peeled diced plum tomatoes 1 1⁄2 Cup (24 tbs)
  Finely chopped parsley 1⁄2 Cup (8 tbs)
  Roasted red peppers 8 Ounce, drained, thinly sliced, divided (1 Jar)
  Bay scallops 1 Pound
  Clams 10 , rinsed
  Mussels 10 , scrubbed
  Shrimp 20 Large, shelled and cleaned (1.5 Pounds)
Directions

Heat oil in large paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice, cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper. Bring to a boil then turn down to low heat. Stir in scallops and peas, clams and mussels, shrimp. Cook until rice is al dente. Serve immediately.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Taste: 
Savory
Ingredient: 
Rice

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