Quick Shellfish Paella

By Pierre Franey

Published August 16, 1988

Total Time
About 40 minutes
Rating
4(18)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 3 ripe plum tomatoes, about ¾ pound

  • 3 tablespoons olive oil

  • 1 cup finely chopped onions

  • ½ cup chopped celery

  • 2 teaspoons finely chopped garlic

  • ½ teaspoon saffron stems or turmeric

  • ⅛ teaspoon hot red pepper flakes

  • 1 bay leaf

  • 4 sprigs fresh thyme or 1 teaspoon dried

  • 1 ½ cups converted rice, uncooked

  • 1 cup fresh or bottled clam juice or water

  • 3 tablespoons Ricard or ouzo

  • ½ cup dry white wine

  • 18 littleneck clams, scrubbed and rinsed well

  • Salt and freshly ground pepper to taste

  • 1 pound medium-size shrimp, shelled and deveined

  • 4 tablespoons coarsely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

50 grams carbs; 135 milligrams cholesterol; 420 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 789 milligrams sodium; 29 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat the oven to 375 degrees.

  2. Step 2

    Peel the tomatoes and cut them in half. Squeeze them to extract the seeds. Cut into ½-inch chunks and set aside.

  3. Step 3

    Heat the olive oil in a casserole or large saucepan. Add the onions, celery and garlic. Cook, stirring, for 2 minutes. Do not brown. Add the tomatoes, saffron, pepper flakes, bay leaf and thyme. Cook, stirring, 5 minutes or until the moisture from the vegetables has evaporated.

  4. Step 4

    Add the rice and mix thoroughly. Add the clam juice, Ricard and wine. Add the clams, salt and pepper. Stir well. Bring to a boil, cover and put in the oven. Bake 20 minutes.

  5. Step 5

    Add the shrimp, cover and bake 5 minutes. Do not overcook. Remove from the oven and mix in the shrimp with a fork. Remove the bay leaf.

  6. Step 6

    Sprinkle with the parsley and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
18 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Es

Fantastic. Prep in advance and then it comes together quickly. Often when I make dishes like this the rice is not soft enough. This time I used Basmati rice, which I had soaked for 30 minutes. I used my Staub cast-iron pot (and I do think the cast iron makes a difference) and this time my rice was perfect, it even started to be slightly crusty like a true paella. This was delicious. I used one cup of rice, a dozen clams and 3/4 of a pound of shrimp for 2.

Es

Fantastic. Prep in advance and then it comes together quickly. Often when I make dishes like this the rice is not soft enough. This time I used Basmati rice, which I had soaked for 30 minutes. I used my Staub cast-iron pot (and I do think the cast iron makes a difference) and this time my rice was perfect, it even started to be slightly crusty like a true paella. This was delicious. I used one cup of rice, a dozen clams and 3/4 of a pound of shrimp for 2.

z

Made this but substituted defrosted frozen seafood medley (mussels, fish, scallops, octopus) and defrosted frozen cooked shrimp. Was easy to make and tasted great.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.