International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Georgian Omelette with Walnuts and Pomegranate






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > paella con molluscs
Serves 8. 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, peeled and chopped 1/4 cup olive oil 1-1/2 cups long-grain white rice 1/2 teaspoon saffron 1 bottle (8 oz.) clam juice 1 1/2 cups hot water 1/2 cup dry white wine 16 large prawns, unshelled 16 small butter, rock or steamer clams, unshucked 1 crab, cooked and cracked or 8 very small lobster tails, cooked 1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water 1/2 pound baby asparagus, parboiled (optional) 1 jar (2 ounces) sliced pimiento Lemon wedges In a large frying pan or four-quart casserole, saute onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges.

Paella con Molluscs


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for SEAFOOD (335)
list all Spanish recipes (73)
list all recipes by RCOEN (260)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: paella
keyword: molluscs
ethnicity: spanish
recipes for seafood
recipes by rcoen
Email Address:
(posted December 17, 2008)

Serves 8.

1
onion, finely chopped
2
garlic cloves, minced

1 large
tomato, peeled and chopped
1/4 cup
olive oil
1-1/2 cups
long-grain white rice
1/2 teaspoon
saffron
1
bottle (8 oz.) clam juice
1 1/2 cups
hot water
1/2 cup
dry white wine
16 large prawns, unshelled
16 small
butter, rock or steamer clams, unshucked
1
crab, cooked and cracked or 8 very small lobster tails, cooked
1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water
1/2 pound baby
asparagus, parboiled (optional)
1 jar (2 ounces) sliced pimiento
Lemon wedges

In a large
frying
pan or four-quart casserole, saute onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges.


Please click here to read our policy on submitted comments
+1 comment
click to view


from Tampa, United States wrote:1  0

very good added more crab
5 starsDecember 22, 2008


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.