Local and Seasonal Recipes, Menus and More
½ teaspoon saffron
4 cups seafood stock
1/2 cup olive oil
1 onion, sliced into half rounds
1 shallot, thinly sliced lengthwise
1 small fennel bulb, sliced lengthwise
2 medium tomatoes, peeled, seeded and chopped
2 garlic cloves, smashed and chopped
1 teaspoon oregano
1 teaspoon smoked sweet paprika
½ pound bay scallops
1 pound shrimp, peeled and deveined, 21-25 count
1 cup sliced artichoke hearts, defrosted since frozen is preferable to canned
1/2 tablespoon salt
1 whole bay leaf
2 cups paella rice (Bomba variety) or risotto rice (Arborio) or other short round rice variety
1 cup peas, defrosted since frozen is preferable to canned
16 clams in shell
Garnish - roasted asparagus, lemon wedges, parsley, a sprinkle of dry white wine (optional)
Preheat oven to 400 degrees.
Use a mortar and pestle to pulverize the saffron into a powder.
In a small saucepan,
heat seafood stock and add saffron.
Stir until saffron dissolves. Keep warm until needed.
Warm oil in a 12 inch paella pan over medium heat.
Sauté onion, shallot and fennel until
Stir in tomatoes and garlic with oregano and paprika and sauté 3 minutes.
Add the scallops, shrimp and artichoke hearts. Sauté for 1 minute.
Stir in saffron stock, salt, bay leaf, rice and peas.
As mixture comes to a boil, stand
clams and mussels up in rice mixture, spacing them evenly.
Cover with heavy duty foil and bake at 400 degrees for approximately 20-30 minutes or
until rice is done and clams are completely open.
If using wine, sprinkle on while paella is hot. Garnish as desired.
To store leftovers, remove seafood from shells, cover and refrigerate.
Copyright © 2016 Stefanie Samara Hamblen