Recipe: Easiest-Ever Paella

gallery-1486497279-mike-garten-paella-0317.jpg

What You Need: 

  • 1/3 c. extra virgin olive oil
  • 8 oz. (16 to 20 ct.) shelled, deveined shrimp
  • 8 oz. squid (bodies), rinsed, patted dry and sliced
  • 1 medium onion, finely chopped
  • 1 can (14 oz.) fire-roasted diced tomatoes, drained
  • 3 cloves garlic, chopped
  • 1 1/2 c. Arborio rice
  • 3 1/2 c. seafood broth
  • 1 bottle (8 oz.) clam juice
  • 12 littleneck clams, scrubbed
  • Parsley and lemon wedges, for garnish

How To: 

  1. In deep 12-inch cast iron skillet, heat oil on medium-high until hot but not smoking. Add shrimp, squid and pinch salt. Cook 2 minutes or until shrimp starts to brown, stirring once. With slotted spoon, transfer to medium bowl.
  2. Reduce heat to medium. Add onion and tomatoes. Cook 8 minutes, stirring often. Add garlic; cook 2 minutes. Add rice; cook 2 minutes, stirring.
  3. Transfer to skillet, add broth and clam juice, stirring to distribute rice evenly in pan. Heat to boiling on medium-high. Boil, without stirring, 15 minutes. Nestle shrimp, squid and clams on top of rice. Cover skillet with lid or foil; cook another 10 to 16 minutes or until clams open and rice is just tender. Remove from heat. Let stand, covered, 10 minutes before serving. Garnish with parsley and lemons.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s