Sunday, September 16, 2012

Seafood Paella

Ingredients

 

    • (10)
    • (1)
    • (6)
    • (1)
    • (5)
    • Broth:
    • 3 cups water
    • 1 cup dry white wine $
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    • 1 teaspoon saffron threads
    • 2 (8-ounce) bottles clam juice
    • Herb Blend:
    • 1 cup chopped fresh parsley
    • 1/3 cup fresh lemon juice $
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    • 1 tablespoon olive oil $
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    • 1 teaspoon dried tarragon
    • 2 large garlic cloves, minced $
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    • Paella:
    • 1 pound monkfish or other firm white fish fillets
    • 16 unpeeled jumbo shrimp (about 1 pound)
    • 1 tablespoon olive oil $
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    • 2 cups finely chopped onion $
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    • 1 cup finely chopped red bell pepper
    • 1 cup canned diced tomatoes, undrained $
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    • 1 teaspoon sweet paprika
    • 1/2 teaspoon crushed red pepper
    • 3 garlic cloves, minced $
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    • 3 cups uncooked Arborio rice or other short-grain rice
    • 1 cup frozen green peas
    • 16 littleneck clams
    • 1 (7-ounce) jar sliced pimento, drained
    • 2 tablespoons fresh lemon juice $
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    Preparation

    1. To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
    2. To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
    3. To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
    4. Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
    5. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

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