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Shellfish Paella

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“My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.”
READY IN:
1hr 35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F (200C).
  2. Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
  3. Discard any unopened clams or mussels.
  4. Baste Lobster tails with butter.
  5. Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
  6. In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
  7. Blend in saffron,salt, pepper, and red pepper flakes.
  8. Add rice and stir fry for 2 or 3 minutes.
  9. Pour in broth and wine; simmer for 20 minutes.
  10. Add peas.
  11. Cover and cook for 15 minutes.
  12. Stir once or twice to be sure liquid has been absorbed by the rice.
  13. Place shrimp, lobster, stone crab, clams and mussels on top.
  14. Cover and warm an additional 10 minutes.
  15. Transfer to large serving platter or bowl.
  16. Garnish with roasted red peppers.

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