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Categories:
threads olive oil onion rice tomatoes garlic chicken broth mussels prawns crab claws littleneck clams white fish peas red pepper
Viewed: 24 - Published at: 8 years agoIngredients
- 3 pinches saffron threads
- 3 tablespoons olive oil
- 1 large onion, sliced into rings
- 10 ounces rice
- 3 tomatoes, cubed
- 2 garlic cloves, chopped
- 16 1/2 ounces chicken broth
- 16 mussels, scrubbed, debearded
- 16 prawns
- 4 crab claws
- 12 small littleneck clams, scrubbed
- 6 ounces white fish fillets, cubed
- 4 ounces peas
- 1 red pepper, sliced
Method
- Soak the saffron in 2 Tbs. of hot water.
- In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
- Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
- Uncover, let it seat for 5 minutes and serve.
