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Categories:
clams mussels white wine orzo olive oil onions garlic yellow bell pepper green bell pepper Serrano chiles tomatoes shrimp peas saffron fresh oregano ground coriander clam juice coarse salt freshly ground black pepper
Viewed: 61 - Published at: 3 years agoIngredients
- 1 1/2 pounds small clams
- 1 1/2 pounds mussels
- 1 cup dry white wine
- 1 1/2 pounds orzo
- 4 tablespoons olive oil
- 2 medium onions, finely chopped
- 8 cloves garlic, minced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 to 2 Serrano chiles, seeded and minced
- 3 large tomatoes, cored, seeded and diced
- 1 pound medium shrimp, peeled and deveined
- 1 cup fresh or frozen peas
- Pinch saffron
- 1 bunch fresh oregano, chopped
- 1 teaspoon ground coriander
- 1 to 2 cups clam juice or fish stock, warmed
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Method
- In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes.
- Strain and reserve broth.
- Meanwhile, fill a stockpot with water and bring to a rolling boil.
- Add salt and orzo and boil for about 8 minutes.
- Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
- Heat oil in a large skillet or paella pan over moderate heat.
- Add onions and saute until soft, about 10 minutes.
- Add garlic and saute another 2 minutes to release aromas.
- Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened.
- Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes.
- Add peas, saffron, oregano, coriander and reserved broth from mussels and clams.
- Simmer for a few minutes.
- Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture.
- Stir in clams and mussels.
- Adjust seasoning.
- To serve, spoon hot paella into serving bowls and serve immediately.
