Spanish Shellfish With Rice

Name: Spanish Shellfish With Rice
Ingredients: Shrimp Stock; 1/2 lb medium shrimp, unpeeled (don't worry, the shrimp won't go to waste!); 1 tablespoon olive oil; 5 cups water; 2 scallions, sliced; 2 fresh fresh cilantro stems; 8 black peppercorns, whole; 1 pinch dried thyme; 1/4 teaspoon salt; Shellfish and Rice; 1 tablespoon olive oil; 1 medium red onion, finely chopped; 2 red jalapeno chiles, seeded and cut into thin strips (wear gloves to prevent irritation); 2 garlic cloves, chopped; 2 cups long grain white rice; 6 ounces sea scallops, halved if large; 12 cherrystone clams or 12 littleneck clams, in shells, scrubbed; 3 tablespoons fresh cilantro, chopped; 12 oysters, raw, shucked, juices drained

19 ingredients

4 steps

Ingredients

Shrimp Stock
1/2 lb medium shrimp, unpeeled (don't worry, the shrimp won't go to waste!)
1 tablespoon olive oil
5 cups water
2 scallions, sliced
2 fresh fresh cilantro stems
8 black peppercorns, whole
1 pinch dried thyme
1/4 teaspoon salt
Shellfish and Rice
1 tablespoon olive oil
1 medium red onion, finely chopped
2 red jalapeno chiles, seeded and cut into thin strips (wear gloves to prevent irritation)
2 garlic cloves, chopped
2 cups long grain white rice
6 ounces sea scallops, halved if large
12 cherrystone clams or 12 littleneck clams, in shells, scrubbed
3 tablespoons fresh cilantro, chopped
12 oysters, raw, shucked, juices drained

Directions

1

To make shrimp stock, peel and devein the shrimp; reserve the shells. Place the shrimp in a medium bowl; cover and set aside in the refrigerator.
2

Heat oil in a Dutch oven over medium heat. Add the shrimp shells and cook, stirring occasionally, until bright pink, about 2 minutes. Add the water, scallions, cilantro sprigs, peppercorns, and thyme; increase the heat and bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 30 minutes. Strain the stock through a sieve over a large bowl; discard the solids. Stir in the salt. Set aside.
3

To make the shellfish and rice, heat the oil in the same Dutch oven over medium heat. Add the onion, jalapeno peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice until well coated. Add the shrimp stock and bring to a boil. Reduce the heat and cook, covered, until the rice is tender and stock is absorbed, about 20 minutes.
4

Stir in the reserved shrimp, the scallops, clams and 2 tablespoons of the chopped cilantro. Cook, covered, until the clams open and the shrimp and scallops are just opaque in the centre, 3-5 minutes. Discard any clams that do not open. Stir in the oysters and cook, covered, until their edges begin to curl, about 2 minutes. Serve, sprinkled with the remaining cilantro.

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