Paella With Seafood & Snails


pound large shrimp, cooked until opaque, shell removed, tail on
4 cloves garlic, minced
2 dozens small clams, scrubbed and cleaned
2 dozens mussels, debearded and scrubbed clean
pound snails, boiled and removed from shell (using a pin is helpful)
3/4 cup fresh fava beans, shelled and cooked until tender
3/4 cup green beans, trimmed, steamed and cut into 2 ″ pieces
3 tomatoes, peeled, seeded and chopped
1/2 cup olive oil
2 cups bomba rice (or calasparra)
3 fresh rosemary sprigs, destemmed, leaves chopped
1 tablespoon dill or fennel fronds
lemon wedges for garnish
6 saffron threads
salt& pepper to taste


Warm the olive oil in a paellera pan, adding and tossing the scallops and shrimp for about two minutes. Remove the seafood and add the onion, garlic, tomatoes and saffron, stirring well, for at least 5 minutes. Add the stock and simmer for 10 minutes. Then add the rosemary, salt, pepper and rice and continue to cook uncovered until the rice is al dente, about 20 minutes. (The rice will absors a lot of stock and salt, so keep tasting and add more salt and stock if necessary). During the last 5-10 minutes of cooking, place the shrimp, scallops, clams and mussels, snails, artichoke heart slices, fava and green beans in the rice and cover to allow the rice to absorb all the flavors and heat all the ingredie


1 servings


Wednesday, March 23, 2011 - 12:23pm


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