Cheddar Paella Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Ozburn, hbwk07a
20: Garlic, finely chopped
12 small: Clams in shell,
2 medium: Onions, finely chopped
2 lbs: Shrimp, shell; devein
2: Green peppers, chop fine
4 tbsp: Olive oil,
2 large: Tomatoes, peel
1 tbsp: Butter,
1/2 cup: Pimiento-stuffed olives,
1 cup: Long grain rice,
-- sliced,
1 tsp: Salt,
2 tsp: Paprika,
1: Bay leaf,
1/8 tsp: Cayenne,
1: Chicken bouillon cube,
1 1/2 cup: Cheddar cheese, grated
Directions:
Wash clams and shrimp thoroughly; place clams in saucepan with 6 cups
water; bring to boiling, add shrimp and cook over high heat,
covered, for 5 minutes. Remove from heat; pour off shellfish liquid
to make 2 1/4 cups; set aside clams and shrimp in remaining broth;
keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice
and stir to coat well. Add reserved 2 1/4 cups liquid, salt, bay leaf
and bouillon cube; bring to boiling, reduce heat, and simmer,
covered, without stirring, for 25 minutes. Pre-heat oven to 375~;
meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and
green pepper until green pepper is tender, about 10 minutes. Chop
tomatoes; add to sauteed vegetables with olives, paprika and cayenne;
cook 5 minutes longer; keep warm. Drain shellfish and add with rice
to tomato mixture; stir gently to blend; turn into paella pan or
shallow, 4 quart casserole; sprinkle cheese over top of all; bake
10-15 minutes, or until cheese is melted and bubbly. (wrv)
Source from luhu.jp
water; bring to boiling, add shrimp and cook over high heat,
covered, for 5 minutes. Remove from heat; pour off shellfish liquid
to make 2 1/4 cups; set aside clams and shrimp in remaining broth;
keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice
and stir to coat well. Add reserved 2 1/4 cups liquid, salt, bay leaf
and bouillon cube; bring to boiling, reduce heat, and simmer,
covered, without stirring, for 25 minutes. Pre-heat oven to 375~;
meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and
green pepper until green pepper is tender, about 10 minutes. Chop
tomatoes; add to sauteed vegetables with olives, paprika and cayenne;
cook 5 minutes longer; keep warm. Drain shellfish and add with rice
to tomato mixture; stir gently to blend; turn into paella pan or
shallow, 4 quart casserole; sprinkle cheese over top of all; bake
10-15 minutes, or until cheese is melted and bubbly. (wrv)
Source from luhu.jp