Servings: 6
Prep Time: 45 minutes
Bake Time: 25-40 minutes
What You Need:
- 12 uncooked mussels in shells
- 6 uncooked clams in shells
- 1/2 pound uncooked medium scallops
- 1/2 pound uncooked squid rings
- 1/2 pound uncooked medium shrimp
- 1/4 cup of olive oil
- 1 medium onion, chopped
- 2 teaspoons ground garlic
- 1 14-oz can whole tomatoes, undrained
- 2 cups water
- 1 cup uncooked yellow (saffron) rice
- 1/2 cup frozen peas
- lemon wedges (optional)
What You Do:
- Clean mussels and clams. Peel shrimp.
- Heat a 14-inch paella pan or a 4-quart Dutch oven over medium heat. Add olive oil and saute shrimp for 2 minutes and remove. Then saute scallops for 2 minutes. Remove. Cook squid rings for 2 minutes and remove.
- Refrigerate shrimp and scallops.
- Cook onion and garlic in olive oil over medium heat until onion is tender. Add squid and tomatoes and break up tomatoes with a fork. Heat to boiling and then reduce heat and simmer (uncovered) for approx. 20 minutes, stirring occasionally.
- Preheat oven to 350 degrees.
- Add scallops, shrimp, water, and rice. Bring back to boiling and then reduce heat again to low. Simmer for another 10 minutes while stirring occasionally.
- Top mixture with mussels, clams, and peas. Cover with aluminum foil. Bake for roughly 25 minutes (paella pan) or 40 minutes (Dutch oven) until liquid is absorbed.
- Discard any unopened clams/mussels and garnish with optional lemon wedges.
