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  Clams 1 Dozen
  Shrimp 2 Pound
  Olive oil/Salad oil 4 Tablespoon
  Butter/Margarine 1 Tablespoon
  Long grain white rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Bay leaf 1
  Chicken-bouillon cube 1
  Garlic 2 Clove (10 gm)
  Onions 2 Medium
  Green peppers 2
  Tomatoes 2 Large
  Pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Paprika 2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Cheddar cheese 6 Ounce

Wash clams and shrimp thoroughly.
Place clams in saucepan with 6 cups water; bring to boil- ing.
Add shrimp; cook over high heat, covered, 5 minutes.
Remove from heat.
Pour off enough shellfish liquid to make 2-1/4 cups.
Set aside clams and shrimp, in remaining broth; keep warm.
Heat 2 tablespoons olive oil and the butter in 3- quart saucepan.
Add rice, and stir to coat well.
Add reserved 2-1/4 cups liquid, the salt, bay leaf, and bouillon cube.
Bring to boiling; lower heat, and simmer, covered and without stirring, 25 minutes.
Preheat oven to 375F.
Meanwhile, in 2 table- spoons hot oil in 6-quart Dutch oven, saute garlic, onion, and green pepper until green pepper is tender—about 10 minutes.
Chop tomatoes.
Add to sauteed vegetables with olives, paprika, and cayenne; cook 5 minutes longer.
Keep warm.
Drain shellfish, and add with rice to tomato mixture; stir gently to blend.
Turn into paella pan or shallow 4-quart casserole.
Sprinkle cheese over top of all.
Bake 10 to 15 minutes, or until cheese is melted and bubbly.
Makes 6 to 8 servings.

Recipe Summary

Main Dish

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Paella Recipe