- 1/4 lb. Peeled & Deveined Shrimp
-1 lb. mussels, debearded and scrubbed
-1 lb. Clams, scrubbed and rinsed
-6 oz. Chorizo sausage
-1.5 cups Arborio Rice
-3.5 cups seafood stock
-3/4 cup tomato, diced
-Juice of 1 Lemon
-1 Medium yellow onion, diced small
-1 Red Bell Pepper, Julienned
-3 tbsp. flat parsley, chopped
-2 garlic cloves, sliced thin
-1/2 Cup Dry White Wine
-Pinch of Saffron
-Salt and Freshly ground pepper
-3 oz. Olive Oil
Preheat oven to 350. Heat a 15-inch Paella pan or oven-proof skillet over moderate heat and add chorizo to the pan, breaking it up until some of the fat is rendered and browns (3 to 4 minutes). Add tomatoes half of the garlic, saffron, stock, julienned peppers, rice, and salt/pepper. Bring to a boil, reduce heat, and cook covered for 15 minutes until almost all of the liquid is absorbed. Do not stir, shake pan gently when needed.
In a large skillet over medium-high heat add half the olive oil; season shrimp with salt and pepper. Cook for three minutes. Larger shrimp will take more time, small shrimp will take less. Arrange shrimp on top of the rice.
Wipe the skillet out with a paper towel and return pan to a medium-high heat. Add clams, white wine, garlic and lemon juices and shake pan for three minutes over the heat. Add mussels and continue to cook for three minutes or until all mussels and clams are open (a few may need some persuading). Pour clams, mussels, and liquid over rice. Cover and place in oven for 5-10 minutes until warmed throughout. Garnish with parsley and lemon wedges. Serve with a crusted-garlic bread and white wine or rose!