Ingredients: |
Ingredients: 1 dozen small clams, in shell
2 lb Shrimp, shelled and deveined
4 Tbsp olive oil
1 Tbsp butter
1 cup raw long white rice
1 tsp salt
1 bay leaf
1 chicken bouillon cube
2 cloves garlic finely chopped
2 med onions peeled and finely chopped
2 green peppers seeded and finely chopped
2 large tomatoes peeled
1/2 cup pimento stuffed olives sliced
2 tsp paprika
1/8 tsp cayenne
1-1/2 cups grated cheddar cheese
|
Directions: |
Directions:Wash clams and shrimp thoroughly. Place clams in 6 cups water, bring to boil. Add shrimp, cook over high heat, covered 5 min. 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 Tbsp olive oil and butter in saucepan. Add rice and stir to coat. Add reserved 2 1/4 cups liquid, salt, bay leaf, and bouillon cube. Bring to boil, lower heat and simmer covered and without stirring 25 min. Preheat oven to 375º. Saute in 2 Tbsp butter or hot oil the garlic, onion, and green pepper until pepper is tender (about 10 min). Chop tomatoes add to sautéed vegetables with olives, paprika and cayenne--cook 5 min longer. Keep warm. Drain shell fish and add with rice tomato mixture, stir gently to blend. Turn into paella pan or shallow 4 quart casserole. Sprinkle cheese over top of all. Bake 10-15 min. or until cheese is melted and bubbly. |
This recipe for Paella is from