Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Raw long-grain rice
1 lb Fresh mussels
18 sm Hard-shell clams,
-thoroughly rinsed &
-scrubbed
2 lb Fresh halibut cut into
-bite-size cubes
Salt
Freshly ground white pepper
1/2 c Olive oil
1 lb Fresh shrimp, peeled, with
-tails left on
1 lg Onion, finely minced
1 t Finely minced garlic
1 Red pepper, finely sliced
4 lg Ripe tomatoes, peeled,
-seeded and chopped
1/4 lb Proscuitto
2 sm Hot dry chili peppers
1/2 ts Saffron
1 t Oregano
1 t Basil
3 c Hot chicken stock, up to
4 c Stock
1/2 lb Finely sliced Chorizo
1 c Shelled peas (blanched in
-boiling water for 5 mins)
-----GARNISH-----
Pimiento strips
2 Lemons, quartered
Preheat over to 350 degrees. Wash the rice thoroughly
under cold running water and drain. Reserve. Wash
both the mussels and clams thoroughly until all sand
has been removed. Do not soak them in cold water. Dry
the fish pieces thoroughly with paper towels and
season with salt and pepper. In a large skillet, heat
1/4 c olive oil. When it is very hot add the fish
cubes and brown them on all sides. Remove them to a
side dish and reserve. To the fat remaining in the
skillet add the shrimp and cook them over medium heat
until they turn bright pink. Season with salt and
white pepper. Remove the cooked shrimp to a side dish
and reserve. Add 2 T olive oil to the skillet. Add
the onion, garlic and red pepper slices and cook until
the onions are very soft and lightly browned. Be sure
not to burn the mixture. Add the tomatoes and
proscuitto, chilies and saffron. Season the mixture
with salt and pepper, oregano and basil. Bring to a
boil and cook, stirring constantly, scraping the
bottom of the pan well, until most of the tomato juice
has evaporated. Add the rice and 3 1/2 cups of
chicken stock. Bring the mixture to a boil again and
cook over medium heat until 1/2 of the broth is
absorbed. Pour half the rice mixture into an
earthenware casserole. Make a layer of fish cubes and
Chorizo and top with the remaining rice. Cover the
casserole and bake the rice for 25 minutes. Uncover
the casserole and fold the shrimp and peas lightly
into the rice. Cover again and continue baking for 10
to 15 minutes or until the rice is tender and all the
broth has been absorbed. If the rice seems dry, yet
still too crisp, add the remaining chicken stock.
Uncover the casserole and bury the clams and mussels
in the rice. Cover the casserole again and cook for
another 10 to 15 minutes or until the shells of both
mussels and clams have opened. Discard any mussels or
clams that have not opened. Garnish the paella with
pimiento strips and lemon quarters. Serve directly
from the casserole.
