Seafood Paella With Artichokes

Submitted by MA HIKER

"I make this every year for our Christmas Eve dinner. It is the Polish tradition to serve seafood and even though this isn't a Polish recipe, my in-laws love it! You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! I have also made this with chicken sausage included with all the fish and seafood."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 6

ingredients

• 2 tablespoons water
• 1⁄2 teaspoon saffron thread
• 2 teaspoons olive oil
• 1 cup diced onion
• 4 cloves garlic, crushed
• 1 cup water
• 1 (16 ounce) can chopped tomatoes
• 1 -2 cup chicken broth
• 1 dash crushed red pepper flakes
• 1 dash fresh ground black pepper
• 1 cup uncooked arborio rice
• 2 cups canned artichoke hearts, drained and quartered
• 1⁄2 cup dry vermouth
• 16 16 small littleneck clams or 16 small mahogany clams
• 1 lb large shrimp, peeled,deveined
• 3⁄4 lb sea scallops
• 3⁄4 3/4 lb fresh swordfish or 3/4 lb fresh tuna
• 1⁄4 cup minced fresh parsley

directions

1. Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
2. Add onion, garlic; sauté 2 minutes.
3. Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
4. Stir in rice, cover, reduce heat and simmer 10 minutes.
5. Stir occasionally.
6. After 10 minutes check consistency of rice – should be creamy with some liquid.
7. If necessary add more water until rice is tender and creamy.
8. Add artichokes, vermouth, seafood& fish.
9. Cover and simmer 5 minutes or until mussel (or clam) shells open.
10. Discard any unopened shells.
11. Sprinkle with parsley.

Reviews

[cm2530]

This is fantastic! I made it for my family for Christmas Eve and it was a huge hit -- delicious, festive & fancy, but not really that difficult or time-consuming. We used a bit less seafood, added mushrooms (definitely delicious), and substituted white wine for the vermouth. It was a glorious hit, everyone raved. This recipe is already our new family favorite. It goes beautifully with a side of kale salad.