Al Dente's-style Shellfish Paella in a Clay Casserole

Ingredients:
  • 1/3 cup olive oil
  • 2 lbs. white onions
  • 2 1/2 lbs. tomatoes
  • 2 lbs. 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.

Makes 4
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