Shellfish Paella
My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.
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INGREDIENTS
Nutrition- 8stone crab claws
- 12large shrimp
- 8
- 8
- 2
- 4 -5
- 2
- 1⁄8teaspoon red pepper flakes
- salt and pepper
- 1pinch saffron
- 1 1⁄2
- 1⁄4
- 3
- 1cup dry white wine
- 1(10 ounce) box frozen green peas
- roasted red pepper, strips (to garnish)
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DIRECTIONS
- Preheat oven to 400 degrees F (200C).
- Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
- Discard any unopened clams or mussels.
- Baste Lobster tails with butter.
- Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
- In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
- Blend in saffron,salt, pepper, and red pepper flakes.
- Add rice and stir fry for 2 or 3 minutes.
- Pour in broth and wine; simmer for 20 minutes.
- Add peas.
- Cover and cook for 15 minutes.
- Stir once or twice to be sure liquid has been absorbed by the rice.
- Place shrimp, lobster, stone crab, clams and mussels on top.
- Cover and warm an additional 10 minutes.
- Transfer to large serving platter or bowl.
- Garnish with roasted red peppers.
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