Spanish Shellfish With Rice

"Take a trip to Spain with this dish. The shrimp stock was new to me and it adds a lot to this dish. It's a bit of extra work, but so well worth it - and healthy to boot! Shrimp is necessary for this dish but if you don't love scallops, clams or oysters, just compensate the amount with the other shellfish. I use regular parsley because I don't like cilantro. This recipe counts as 9 WW Points. Enjoy!"
 
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Ready In:
1hr 45mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • To make shrimp stock, peel and devein the shrimp; reserve the shells. Place the shrimp in a medium bowl; cover and set aside in the refrigerator.
  • Heat oil in a Dutch oven over medium heat. Add the shrimp shells and cook, stirring occasionally, until bright pink, about 2 minutes. Add the water, scallions, cilantro sprigs, peppercorns, and thyme; increase the heat and bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 30 minutes. Strain the stock through a sieve over a large bowl; discard the solids. Stir in the salt. Set aside.
  • To make the shellfish and rice, heat the oil in the same Dutch oven over medium heat. Add the onion, jalapeno peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice until well coated. Add the shrimp stock and bring to a boil. Reduce the heat and cook, covered, until the rice is tender and stock is absorbed, about 20 minutes.
  • Stir in the reserved shrimp, the scallops, clams and 2 tablespoons of the chopped cilantro. Cook, covered, until the clams open and the shrimp and scallops are just opaque in the centre, 3-5 minutes. Discard any clams that do not open. Stir in the oysters and cook, covered, until their edges begin to curl, about 2 minutes. Serve, sprinkled with the remaining cilantro.

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RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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