Cheddar paella
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 12 | smalls | Clams in shell |
| 2 | pounds | Shrimp; shell; devein |
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Butter |
| 1 | cup | Long grain rice |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| 1 | Chicken bouillon cube | |
| 20 | Garlic; finely chopped | |
| 2 | mediums | Onions; finely chopped |
| 2 | Green peppers; chop fine | |
| 2 | larges | Tomatoes; peel |
| ½ | cup | Pimiento-stuffed olives sliced |
| 2 | teaspoons | Paprika |
| ⅛ | teaspoon | Cayenne |
| 1½ | 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 2¼ 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 ¼ 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)