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LOCATION: Recipes >> Spanish >> Paella 28

Print this Recipe    Paella 28

Servings: 4

1/3 cup olive oil
2 lb red onions, minced
2 1/2 lb ripe tomatoes, peeled,seeded

2 large garlic cloves, chopped
2 tblsp parsley
1/2 tsp saffron threads
3/4 tsp salt (to taste)
3/4 tsp ground white pepper (to taste)

16 small clams
16 mussells
2 tblsp olive oil
2 lb squid
1 1/2 cup short grained rice
4 cups fish stock
1/2 lb large scallops

Heat oil in a shallow flameproof clar casserole or in a large
skillet. Add onions and aute slowly over low heat, stirring from
time to time, until onions are brown and almost caramelized. This
will take 45 minutes to 1 hour. (add small amounts of water if
necessary so onions don't burn)

Add tomatoes and increase heat to medium; cook until dry. Set

In a food processor, finely grind garlic, parsley, saffron, salt
and pepper. Set aside.

Bring about 1/2 cup water to a boil. Steam clams and mussels on
a rack over boinling water until they open, 4 or 5 minutes for
mussels and 5 to 10 minutes for clams. Set them aside, discarding
any that do not open. Strain broth through a fine mesh strainer.

Preheat oven to 350F.

In a medium skillet, heat oil; add squid rings and tentacles.
Saute for 2 or 3 minutes, stirring. Add sauteed squid and their
juices to casserole or skillet with onion-tomato mixture. Stir in
rice and garlic-parsley mixture.

Measure reserved broth and add enough fish stock to equal 4 1/2
cups. Bring to a boil in a medium saucepan. Add to casserole or
skillet and cook over medium heat for 10 minutes, gently moving
rice around so it cooks evenly throughout. Add prawns and scallops,
pushing them down into rice so they are covered with broth.

Transfer casserole or skillet to 350 degree oven and cook another
10 minutes or until rice is slightly underdone. Remove casserole
from oven and arrange mussels and clams on top. Cover with a cloth
and let dish sit for 10 minutes.

Serve immediately, garnished with lemon wedges, and pass alioli
sauce in a sauceboat.


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