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Preparation Time: 25 minutes
Total Cooking Time: 45 minutes
Serves 6
Ingredients: |
| 2 lbs shrimp |
1 small red chili,
deseeded, finely chopped |
| 1 lb sea scallops |
2 teaspoons paprika |
| 1 lb cherry stone clams |
1 teaspoon turmeric |
| 8-10 oz. firm white fish
fillets |
2 tomatoes peeled & diced |
| 8 oz. black mussels |
1 tablespoon tomato paste |
| 8 oz. calamari rings |
2 cups of long grain rice |
| 1/4 cup olive oil |
1/2 cup white wine |
| 1 large onion diced |
5 cups of fish stock |
| 3 cloves of garlic, finely
chopped |
Garnish: Parsley & lemon
wedge |
Step One: Peel the prawns, leaving the
tails. Cut the fish fillets into cubes. Refrigerate
seafood until ready to use. |
| Step Two:
Heat the olive oil in large frying pan with
a lid. Add onions, garlic, red chili and cook over
medium heat until soft (2-3 minutes). |
| Step
Three: Add Tomatoes and cook for 5 minutes,
add tomato paste, rice and stir until well coated.
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| Step Four:
Pour in wine and simmer until almost absorbed. Add
fish stock and bring to a boil. Reduce heat and simmer
for 20-25 minutes until almost all of the liquid is
absorbed. |
| Step Five:
Add shrimp, mussels, clams, shrimp & scallops to the
rice mixture. Stir the seafood into the rice. Cover
the pan, turn the heat off and let it stand for 10
minutes. Transfer to a large platter and garnish with
parsley and lemon wedges. |
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NOTE: If you do not feel like cooking at home, come on
down to my restaurant and I will cook it for you. |
| Tene Shake,
Owner, Isabellas Italian Seafood Restaurant |
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Click here
for a Printable version of this recipe. |
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Click here for more Tene Shake Signature Recipes! |
