Quick Shellfish Paella
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3ripe plum tomatoes, about ¾ pound
- 3tablespoons olive oil
- 1cup finely chopped onions
- ½cup chopped celery
- 2teaspoons finely chopped garlic
- ½teaspoon saffron stems or turmeric
- ⅛teaspoon hot red pepper flakes
- 1bay leaf
- 4sprigs fresh thyme or 1 teaspoon dried
- 1½cups converted rice, uncooked
- 1cup fresh or bottled clam juice or water
- 3tablespoons Ricard or ouzo
- ½cup dry white wine
- 18littleneck clams, scrubbed and rinsed well
- Salt and freshly ground pepper to taste
- 1pound medium-size shrimp, shelled and deveined
- 4tablespoons coarsely chopped parsley
Nutritional analysis per serving (6 servings)
419 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 29 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Peel the tomatoes and cut them in half. Squeeze them to extract the seeds. Cut into ½-inch chunks and set aside.
- Step 3
Heat the olive oil in a casserole or large saucepan. Add the onions, celery and garlic. Cook, stirring, for 2 minutes. Do not brown. Add the tomatoes, saffron, pepper flakes, bay leaf and thyme. Cook, stirring, 5 minutes or until the moisture from the vegetables has evaporated.
- Step 4
Add the rice and mix thoroughly. Add the clam juice, Ricard and wine. Add the clams, salt and pepper. Stir well. Bring to a boil, cover and put in the oven. Bake 20 minutes.
- Step 5
Add the shrimp, cover and bake 5 minutes. Do not overcook. Remove from the oven and mix in the shrimp with a fork. Remove the bay leaf.
- Step 6
Sprinkle with the parsley and serve immediately.
Private Notes
Comments
Fantastic. Prep in advance and then it comes together quickly. Often when I make dishes like this the rice is not soft enough. This time I used Basmati rice, which I had soaked for 30 minutes. I used my Staub cast-iron pot (and I do think the cast iron makes a difference) and this time my rice was perfect, it even started to be slightly crusty like a true paella. This was delicious. I used one cup of rice, a dozen clams and 3/4 of a pound of shrimp for 2.
Fantastic. Prep in advance and then it comes together quickly. Often when I make dishes like this the rice is not soft enough. This time I used Basmati rice, which I had soaked for 30 minutes. I used my Staub cast-iron pot (and I do think the cast iron makes a difference) and this time my rice was perfect, it even started to be slightly crusty like a true paella. This was delicious. I used one cup of rice, a dozen clams and 3/4 of a pound of shrimp for 2.
Made this but substituted defrosted frozen seafood medley (mussels, fish, scallops, octopus) and defrosted frozen cooked shrimp. Was easy to make and tasted great.