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Video: The power of one-pot paella

TODAY recipes
updated 3/19/2010 12:01:44 PM ET 2010-03-19T16:01:44

The Spanish dish can seem a bit intimidating, so with that in mind, celebrity chef Curtis Stone offers a recipe that’s easy for the at-home cook to follow. Also included is his take on a drink that’ll help wash the meal down.

Recipe: Paella with shrimp, mussels, clams and scallops (on this page)

Recipe: Sangria (on this page)


Recipe: Paella with shrimp, mussels, clams and scallops

Ingredients
  • 1/4 cup olive oil
  • 3 shallots, finely chopped
  • 3 garlic cloves, minced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 pinches saffron threads
  • 2 cups long-grain white rice
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 4 cups chicken broth, warmed
  • 1 tomato, seeded, diced
  • 8 mussels, scrubbed and debearded
  • 8 Manila or littleneck clams, scrubbed
  • 4 colossal shrimp, halved lengthwise and deveined (with shells left intact)
  • 4 sea scallops
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon, halved
Serving

Preheat the oven to 425° F.

Heat the olive oil in a 12-inch paella pan over medium heat.

Add the shallots and sauté for 2 minutes.

Add the garlic, thyme sprigs, and bay leaves, and sauté for about 1 minute, or until the shallots are tender and translucent.

Sprinkle the saffron over the shallot mixture and sauté for 1 minute.

Add the rice and stir for 2 minutes, or until the pan is quite dry and the rice is coated with oil.

Stir in the wine and salt, then the warm chicken stock.

Stir the rice to distribute it evenly in the pan.

Bring to a simmer over high heat, then remove the pan from the heat.

Sprinkle the tomatoes over the rice mixture.

Carefully transfer the pan to the oven and bake the paella uncovered for about 20 minutes, or until the rice is almost tender.

Nestle the mussels, clams, shrimp, and scallops into the paella and continue baking for 15 minutes, or until the rice is tender and the seafood is just cooked (discard any mussels and clams that do not open).

Sprinkle with the chopped parsley and drizzle with the extra-virgin olive oil.

Squeeze the lemon juice over the paella and serve.

Serving Size

Serves 4

Recipe: Sangria

Ingredients
  • One 750-ml bottle light and fruity Rioja or Beaujolais wine
  • 1/2 cup Cointreau (or other orange liqueur)
  • 1/4 cup brandy
  • 2 Fuji apples, quartered, cored and thinly sliced
  • 1 ruby-red grapefruit, quartered and thinly sliced
  • 2 Valencia oranges, quartered and thinly sliced
  • 1 lemon, quartered and thinly sliced
  • 1 lime, quartered and thinly sliced
  • Ice cubes
Preparation

Stir all the ingredients except the ice cubes in a large pitcher.

Cover and refrigerate until cold.

Just before serving, stir in the ice cubes.

Drink and be merry!

Serving Size

Serves 6 to 8

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