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Seafood paella

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Ingredients/Components

large mussels - 18 item
littleneck clams - 18 item
chorizo or hot Italian sausage links - 1 lb
large shrimp, shelled and deveined - 2 lb
olive oil - 2 Tbsp
large onion, diced - 1 item
large red pepper, cut into strips - 1 item
can tomatoes - 1 (14
parboiled rice - 2 c
dry white wine - 1/2 c
saffron threads - 1/2 tsp
thyme leaves - 1/2 tsp
chicken flavor bouillon cubes - 2 item
pkg - 1 oz
capers, drained - 4 Tbsp

How to make seafood paella:

With brush, scrub mussels and clams under running water. Remove beards from mussels. In 8-quart Dutch oven over high heat, in 1 inch boiling water, heat mussels and clams to boiling. Reduce heat to medium; cover and cook until shells open. Discard top shell from each mussel. Rinse mussels on half shell and clams in cooking broth. Cover and refrigerate mussels and clams. Reserve 2 cups clear broth.

With fork, prick sausage in several places. In same Dutch oven over low heat, cook sausage until browned, about 30 minutes. Drain on paper towels; cut into 1/2-inch slices. In drippings in Dutch oven over high heat, cook shrimp, stirring, until pink and tender, about 3 minutes. Remove to bowl.

In same Dutch oven over medium heat, in hot olive oil, cook onion and pepper until tender. Add tomatoes with their liquid, rice, wine, saffron, thyme, bouillon and reserved broth. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Preheat oven to 350°. Stir sausage, shrimp, artichokes and capers into rice; tuck in mussels and clams. Cover; bake for 30 minutes. Makes 8 servings.

Recipe categories: Main dish, One Dish meal, Rice.

Rating:

2.8

Average rating: 2.8, total votes: 4

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