Spanish Shellfish With Rice
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Shrimp Stock
- 1⁄2 lb medium shrimp, unpeeled (don't worry, the shrimp won't go to waste!)
- 1 tablespoon olive oil
- 5 cups water
- 2 scallions, sliced
- 2 fresh fresh cilantro stems
- 8 black peppercorns, whole
- 1 pinch dried thyme
- 1⁄4 teaspoon salt
-
Shellfish and Rice
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 red jalapeno chiles, seeded and cut into thin strips (wear gloves to prevent irritation)
- 2 garlic cloves, chopped
- 2 cups long grain white rice
- 6 ounces sea scallops, halved if large
- 12 cherrystone clams or 12 littleneck clams, in shells, scrubbed
- 3 tablespoons fresh cilantro, chopped
- 12 oysters, raw, shucked, juices drained
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
Nif_H
Canada
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!