Paella De Marisco (Seafood and Rice)
Try this Paella De Marisco (Seafood and Rice) recipe, or contribute your own.
Try this Paella De Marisco (Seafood and Rice) recipe, or contribute your own.
- 1 garlic minced
- 2 ts salt
- 1/2 c onions chopped
- 2 tb vegetable oil
- 1/2 ts oregano
- 1/4 c hot water
- 1/4 ts pepper
- 2 c cooked peas
- 1/2 ts saffron shreds
- 1 lb shrimp cooked, shelled and
- 1 1/2 c rice
- 1/4 c clelery chopped
- 8 clams in shells
- 6 -(up to)
- 1 5-oz can lobster
- 3 c chicken broth
- 2 pimientos chopped
- Carbohydrate 84.8553990625 g
- Cholesterol 204.6 mg
- Fat 8.97762875 g
- Fiber 5.23030312556028 g
- Protein 49.0598121875 g
- Saturated Fat 1.10106629746875 g
- Serving Size 1 1 Serving (804g)
- Sodium 965.7043125 mg
- Sugar 79.6250959369397 g
- Trans Fat 1.39892498469375 g
- Calories 622 calories
Step-by-step
- Drain lobster and separate pieces, removing any small bones.
- Scrub clams and place in covered kettle with about 1 inch of water
- soften saffron in hot water
- Heat oil in a large saucepan
- Add onion, celery, and garlic
- Cook over low heat until onion is tender
- Add rice and cook, stirring until lightly browned.
- Add chicken broth and salt
- Add saffron water, poured though fine strainer to remove saffron shreads ( omit this step if using turmeric)
- Bring liquid to a boil.
- Cover
- Cook over low heat for about 15 minutes, or until liquid is absorbed.
- Steam clams for about 5 minutes, or until they open.
- Stir oregano, pepper, pimiento, and peas into rice
- arrange rice, shrimp, lobster and clams in shell in buttere oven proof casserole.
- cover
- Heat in oven at 350 deg for 10 minutes.
- serves 3-6
Standard measurements on a page cannot communicate how the starch grains of rice behave when introduced to hot oil. Frying the dry rice grains until lightly golden creates a protective barrier around each kernel, which prevents the starches from immediately turning into a gluey mass when the chicken broth is introduced. Saffron threads require warm water to release their complex oils and yellow pigment, but passing that liquid through a fine strainer ensures no bitter vegetable matter alters the broth. If saffron is unavailable, turmeric serves as a direct visual substitute, though its earthy pungency lacks the distinct floral notes of the original spice. Cooking the covered rice over low heat for roughly 15 minutes allows the grains to absorb the liquid evenly without scorching the bottom of the pan. Scrubbing the clam shells thoroughly removes grit that ruins the mouthfeel of the final dish. Transferring the components into a buttered ovenproof casserole at 350 degrees Fahrenheit for 10 minutes gently marries the cooked shrimp, lobster, and opened clams with the seasoned rice without overcooking the delicate seafood proteins.
