Shellfish and Squid Rice Dish
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 mussels (beards removed and scrubbed)
- 6 clam
- 3 Tbsps olive oil
- 1 Red onion (finely chopped)
- 4 cloves garlic cloves (crushed)
- 1 large, red Bell pepper (seeds removed and chopped)
- 8 ozs canned Tomatoes
- 7 ozs raw, peeled shrimp
- 2 Squid tentacles (cut into rings)
- salt
- freshly ground Black pepper
- 1 ¾ cups Calasparra rice (or paella)
- 1 cup white wine
- 2 tsps smoked paprika
- ½ tsp Saffron (strands)
- 2 cups hot fish stock
- 1 cup peas
- lemon juice
- To garnish
- Lemon wedge
Preparation
Kitchen utensils
3 canning jars oder Einweckgläser (à 400 ml Inhalt), 2 Kitchen towels, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Fine-mesh sieve, 1 Pot, 1 Silicone spoon, 1 Plate, 1 kleine Ladle, 1 eventuell Slotted spoon
Preparation steps
1.
Place the mussels and clams in a colander and rinse under cold running water. Discard any mussels that do not close when tapped firmly.
2.
Place the mussels and clams in a pan and just cover with water. Bring to a boil, cover and simmer over a low heat for 5 minutes. Remove and set aside. The shells should have opened (discard any that remain tightly closed).
3.
Heat 1 tablespoon oil in a paella pan or large shallow frying pan and fry the onion for 4-5 minutes until softened. Add the garlic and pepper and cook for a further 2-3 minutes. Add the tomatoes and cook until all the liquid has evaporated. Place in a bowl and wipe the pan clean.
4.
Heat 2 tablespoons of oil in the pan and cook the prawns for 1 1/2 minutes, tossing continuously. Add the squid and cook for a further 1 1/2 minutes. Remove the prawns and squid from the pan and lightly season with salt and black pepper. Cover and set aside.
5.
Add the tomato mixture and rice to the pan and cook for 1 minute, stirring.
6.
Add the wine and cook for 2 minutes to reduce slightly, then add the paprika, saffron and stock. Mix well then simmer for 20 minutes, stirring occasionally.
7.
Add the seafood and peas. Season to taste with salt and pepper. Add a little more stock or water if the mixture is too dry.
8.
Cover and cook gently until the seafood is heated through. Sprinkle with lemon juice, remove from the heat, cover and leave to stand for 5 minutes. Serve garnished with lemon wedges.
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