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Paella Rio Mar Recipe

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This recipe for Paella Rio Mar is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c light olive oil
1 med yellow onion, peeled & diced
1 yellow bell pepper, seeded & diced
4 garlic cloves, peeled & chopped
3 c parboiled long grain rice
4 1/1 to 5 c boiling chicken stock
Generous pinch of saffron, soaked in an additional 1 c boiling chicken stock
2 t salt
1/2 t black pepper
12 mussels in shells, cleaned
12 clams in shells, cleaned
1/2 c water or white wine
1 lb med shrimp, peeled and cleaned(save shells for broth)
4 lobster tails, shelled and cut into small pieces
(save shells for broth)
1 c frozen tiny green peas, thawed
1 can diced tomatoes, drained well
1 6-ounce jar pimentos, drained and cut into strips
Directions:
Directions:
Heat oil in a paella pan or Dutch oven. Saute the onion, pepper & garlic over medium heat for 5 minutes. Stir in rice and mix well. Add stock to cover then add the cup with saffron. Add salt & pepper. Bring the rice to a boil.
In a large pot, steam the clams and mussels in water or wine; drain set aside. Add the shrimp, lobster, peas to rice and mix well. Reduce heat and simmer for 20 minutes or until rice is cooked. Mix the tomatoes, clams & mussels into rice just before serving. Transfer the paella to a platter and garnish with pimento strips.
Personal Notes:
Personal Notes:
Main course for Molly's Caribbean cuisine

 

 

 

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