Paella with Mussels, Shrimp, and Clams
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Rice is sautéed until half-cooked in a dry skillet, then mixed with vegetables, seafood, and clams, along with fish stock, and simmered until the rice absorbs the flavors of the sea. This recipe was shared with us by John Smith, a chef at Coastal Bistro.
Ingredients
- Arborio rice - 14.1 oz
- Vegetable Oil - 7 fl oz
- Fish Oil - 24 fl oz
- Pasta shells - 4.2 oz
- Clams (Vongole) - 4.2 oz
- Tiger shrimp in brine - 8 pieces
- Parsley - 0.4 oz
- Spanish onions - 37.4 oz
- Salt - 0.3 oz
- Sweet Pepper - 2 lbs
- Tomatoes - 2 lbs
Step by Step guide
Step 1
Toast the rice in a dry skillet to ensure it becomes as fluffy as possible when cooked.
Step 2
Cover the rice with water, boil until partially cooked, and remove from the heat.
Step 3
Prepare the sofrito. Dice all the vegetables into small cubes and sauté them one by one in vegetable oil over medium heat.
Step 4
Combine all the ingredients and simmer over low heat until the water has evaporated.
Step 5
Add 100 grams of sofrito, rice, broth, mussels, vongole, and shrimp.
Step 6
Season with salt and cook the dish until fully done.
Step 7
Finally, toast to remove excess moisture. Add herbs.
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