Spanish Paella with Belgian-Style Wit Recipe
Ingredients
1 tablespoon olive oil
4 cloves garlic, minced
4½ cups finely chopped onions
2 cups uncooked short grain white rice
2 cups clam juice
2 cups dry white wine
3 tablespoons fresh lemon juice
½ teaspoon paprika
½ teaspoon saffron or 4 envelopes pure ground saffron
¼ cup boiling water
1½ cups peeled, diced plum tomatoes
½ cup finely chopped parsley
1 jar (8oz.) roasted red peppers drained, thinly sliced, divided
1 pound Bay Scallops
10 clams, rinsed
10 mussels, scrubbed
20 large shrimp (1½ pounds) shelled and cleaned
Directions
Heat oil in large paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice, cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper. Bring to a boil then turn down to low heat. Stir in scallops and peas, clams and mussels, shrimp. Cook until rice is al dente. Serve immediately.
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