Shellfish Paella

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 lobster tails
• 8 stone crab claws
• 12 large shrimp
• 8 large clams, washed and scrubbed
• 8 large mussels, washed and scrubbed
• 2 green peppers, seeded and chopped
• 4 -5 plum tomatoes, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1/8 teaspoon red pepper flakes
• salt and pepper
• 1 pinch saffron
• 1 1/2 cups long grain rice, rinsed several times until the water runs clear
• 1/4 cup unsalted butter, softened
• 3 cups chicken broth or 3 cups seafood stock
• 1 cup dry wine
• 1 (10 ounce) box frozen green peas
• roasted red pepper, strips (to garnish)

Recipe

• 1 preheat oven to 400 degrees f (200c).
• 2 steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
• 3 discard any unopened clams or mussels.
• 4 baste lobster tails with butter.
• 5 wrap lobster tails and crab claws in aluminum foil and bake 15 minutes in preheated oven.
• 6 in a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
• 7 blend in saffron,salt, pepper, and red pepper flakes.
• 8 add rice and stir fry for 2 or 3 minutes.
• 9 pour in broth and wine; simmer for 20 minutes.
• 10 add peas.
• 11 cover and cook for 15 minutes.
• 12 stir once or twice to be sure liquid has been absorbed by the rice.
• 13 place shrimp, lobster, stone crab, clams and mussels on top.
• 14 cover and warm an additional 10 minutes.
• 15 transfer to large serving platter or bowl.
• 16 garnish with roasted red peppers.