Seafood Paella With Scallops
1 tbsp. olive oil
4 cloves garlic, minced
4 1/2 cups finely chopped onions
2 cups uncooked short grain white rice
2 cups clam juice
2 cups dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. saffron or 4 envelopes puro ground saffron
1/4 cup boiling water
1 1/2 cups peeled, diced plum tomatoes
1/2 cup finely chopped parsley
1 jar(8 oz) roasted red peppers drained, thinly sliced, divided
1 lb Bay Scallops
10 clams, rinsed
10 mussels, scrubbed
20 large shrimp (1 1/2lbs) shelled and cleaned
Heat oil in large 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 saffron and boiling water in
small bowl; stir until saffron is dissolved. Stir into onion mixture.
Stir in tomatoes, parsley, and half the red pepper. Bring to a boil Turn
down to low heat . Stir in scallops and peas, clams and mussels,
shrimp. Cook until rice is al dente. Serve Makes 10 servings. |
