Makes 10 servings
|1||tablespoon olive oil|
|4||cloves garlic, minced|
|4-1/2||cups finely chopped onions|
|2||cups uncooked long-grain white rice|
|2||cups clam juice|
|2||cups dry white wine|
|3||tablespoons fresh lemon juice|
|1/4||cup boiling water|
|1/2||teaspoon saffron or ground turmeric|
|1-1/2||cups peeled and diced plum tomatoes|
|1/2||cup chopped fresh parsley|
|1||jar (8 ounces) roasted red peppers, drained, thinly sliced and divided|
|1||pound bay scallops|
|1-1/2||cups frozen peas, thawed|
|20||large shrimp (1 pound), shelled and deveined|
- Preheat oven to 375°F. Heat oil in large ovenproof skillet or paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice; cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice and paprika; mix well.
- Combine boiling water and saffron in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley and half the red peppers. Bring to a boil over medium heat. Remove from heat; cover. Place on lowest shelf of oven. Bake 1 hour or until all liquid is absorbed. Remove from oven; stir in scallops and peas. Turn oven off; return paella to oven.
- In Dutch oven, steam clams and mussels 4 to 6 minutes in 1 cup water, removing each as shell opens. (Discard any unopened clams or mussels.) Steam shrimp 2 to 3 minutes just until shrimp turn pink and opaque. Remove paella from oven and arrange clams, mussels and shrimp on top. Garnish with remaining red pepper.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||9 %|
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