Al Dente's Shellfish Paella in a Clay Casserole

Ingredients:
  • 1/3 cup olive oil
  • 2 lbss white onions
  • 2 1/2 lbss tomatoes
  • 2 lbss green peppers
  • 16 manila clams
  • 8 mussels
  • 1 lbs squid
  • 8 jumbo shrimp
  • 1/2 lbs Spanish chistorra
  • 1 lbs chicken
  • 1 1/2 cups short rice
  • touch of saffron
  • 2 liters chicken broth
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Preparation:

Heat oil in a shallow clay casserole or large skillet. Add onions and sauté slowly over low heat, adding tomatoes, peppers, chistorra, chicken, squid, clams, shrimp, mussels and saffron.

Add rice and chicken broth. Cook for about 25 minutes.

Let stand 10 minutes before serving.

Servings: 4
Source: Al Dente's, Scottsdale, AZ
Submitted by: Recipe Group Member
Date:

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