New England Paella

By á-46

Ingredients

• 1 1/2 tablespoon Extra virgin olive oil, divided
• 1/2 lb chorizo or spicy or sweet Italian chicken sausage
• 2 each Cloves garlic, minced
• 1 med spanish onion, chopped
• 1 each Red bell pepper, chopped
• 2 cups long-grain white rice
• 1/4 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron
• 1/4 teaspoon Freshly ground pepper
• 1 8 fl oz clam juice
• 2 1/4 cups low-sodium chicken broth or vegetable broth
• 1 cup Frozen green peas, thawed
• 1 cup canned chopped tomatoes with juice
• 1 dozen Little neck clams, scrubbed
• 1 lb Jumbo shrimp, peeled and deveined with tails left on
• 1/4 cup Chopped fresh parsley (optional)
• 1 each Lemon, cut into 8 wedges

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350degreesF. Spray a 9-by-13-inch pan with vegetable cooking spray.



2. In a very large skillet or a stockpot, heat 1/2 Tbsp. of the oil over medium-high heat. Add sausage and saute until browned, about 7 to 8 minutes. Remove from pan. When cool enough to handle, slice sausage diagonally into 1/2-inch slices and set aside.



3. Add remaining 1 Tbsp. oil to pan and heat over medium-high heat. Add garlic, onion, and bell pepper. Saute until softened and onion is translucent, about 5 minutes.



4. Add rice and stir to coat with mixture. Add paprika, rosemary, cumin, saffron, salt, and black pepper. Stir to coat rice. Add clam juice and broth to pan and bring mixture to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes.



5. Pour rice mixture into prepared baking pan. Add peas and tomatoes and stir tocombine. Arrange clams, shrimp, and reserved sausage on top of rice. Cover baking dish with foil.



6. Bake for 45 to 55 minutes until rice has absorbed all the liquid and clams have opened. Remove foil and let dish rest for 5 minutes. Discard any clams that did not open.



7. Garnish with parsley if desired and serve immediately with lemon wedges on the side.
Souce: fresh magazine July, August 2010