Shellfish Paella

Name: Shellfish Paella
Ingredients: 1/3 cup olive oil; 1 yellow onion, minced; 1 small red bell pepper, seeded, deribbed and diced; 4 cloves garlic, chopped; 1 1/2 cups short grain white rice; 5 Tbs. chopped fresh parsley; 1/2 cup dry white wine; 5 cups chicken stock; 1/2 cup tomato sauce; 1 cup cut-up green beans; 1 tsp. saffron threads steeped in 2 tsp. water boiled for 1 min.; 1 lb. shrimp; 1 1/2 lb. clams or mussels in the shell, cooked.

13 ingredients

4 steps

Ingredients

1/3 cup olive oil
1 yellow onion, minced
1 small red bell pepper, seeded, deribbed and diced
4 cloves garlic, chopped
1 1/2 cups short grain white rice
5 Tbs. chopped fresh parsley
1/2 cup dry white wine
5 cups chicken stock
1/2 cup tomato sauce
1 cup cut-up green beans
1 tsp. saffron threads steeped in 2 tsp. water boiled for 1 min.
1 lb. shrimp
1 1/2 lb. clams or mussels in the shell, cooked.

Directions

1

Preheat oven to 325F. In an ovenproof paella pan warm olive oil over medium heat. Add onion, bell pepper and garlic and saute, stirring, until soft. Add rice and stir 2 min. Sprinkle with 4 Tbs. parsley.
2

Add wine, chicken stock, tomato sauce, green beans, saffron and water, 1 tsp. salt and pepper to taste. Bring to a boil, then simmer 10 minutes.
3

Bury seafood in rice and bake, uncovered, until rice is tender, about 20 min. remove from oven, cover and let stand 10 min.
4

Garnish with lemon wedges and parsley.