Paella Recipe
Ingredients
| 1 dozen small clams, in shell | ||
| 2 lb shrimp, shelled and deveined | ||
| 4 tablespoons olive or salad oil | ||
| Butter/Margarine | 1 Tablespoon | |
| 1 cup raw long-grain white rice | ||
| Salt | 1 Teaspoon | |
| Bay Leaf | 1 | |
| 1 chicken-bouillon cube | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Onions | 2 Medium, peeled, finely chopped | |
| 2 green peppers, seeded and finely chopped | ||
| Tomatoes | 2 Large, peeled | |
| 1/2 cup pimiento stuffed olives, sliced | ||
| Paprika | 2 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
Directions
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.
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.
Chef
