1 1/2 cups long grain rice
1/2 lb medium prawns in the shell
1/2 - 1 lb sausages
6 10 clams
1/2 cup milk and 1/4 tsp Spanish saffron or 1 medium tomato, chopped
1 clove garlic, crushed
1 1/2 tblsp salt
1 bay leaf
Peel the prawns. Put the shells into a small saucepan, cover well
with water, add the salt, bay leaf and garlic, bring to a boil,
reduce to simmer, cover.
Use either saffron or tomato to add color. If you use saffron,
heat the milk to bit less than boiling, and add the saffron to it.
If you use tomato, add it to the broth now.
Pierce the sausages and fry them gently in some olive oil in the
frying pan for 10 minutes. Then add 1/2 cup of wine, bring to a
boil, reduce to a low simmer, and cover.
Have a glass of wine while the sausages steam and the broth simmers.
When the sausages have steamed for 15 minutes or so, take them out
of the pan and set them aside. If there is still water in the pan,
cook it off. Then if there is a lot of grease in the pan, pour it
off but DON'T clean the pan! Slice the sausages into 1/2-inch
slices, unless they are quite small.
Strain the broth into a measuring cup. You want 2-1/2 cups if
you're using saffron and milk, 3 cups otherwise. If you have less
than that, add water, and if you have more, cook it down some more
with the cover off.
When your broth is ready, put a few tablespoons of olive oil in
the frying pan, and heat over high heat. Add the rice and stir
continuously until the grains turn from translucent to a bright,
opaque white. Immediately add the broth (careful, it may spatter
as it hits the hot pan). Add the milk and saffron, if used. Stir
once, and as soon as the broth boils again, reduce heat to a low
simmer and cover.
Have another glass of wine. After the rice has simmered about 10
minutes, add the sausages and cover again. After another 10 minutes,
add the clams.
After 10 minutes, peek and see if the clams have opened. If they
haven't, give them a little more time.
When the clams have opened, add the prawns. Cover and cook for
maybe 2 minutes. As soon as the prawns have definitely turned
pink, put the pan on the table and call in the troops. By the time
they sit down the prawns will be perfect.