by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 1/2 cups medium grain rice, not washed Ask a question about this ingredient
3 cups shrimp broth (from cooking the shrimp) Ask a question about this ingredient
2 cups clam/mussels broth (from cooking the clams and mussels) Ask a question about this ingredient
1 1/2 pound whole fresh shrimp (or lobster and crab) Ask a question about this ingredient
1 pound very fresh mussels in their shells Ask a question about this ingredient
1 pound very fresh clams in their shells Ask a question about this ingredient
2 medium yellow onions finely chopped Ask a question about this ingredient
2 medium carrots, peeled and cut in medium cubes Ask a question about this ingredient
2 cups fresh tomatoes, skin and seeds removed and cut in pieces or use canned tomatoes in pieces Ask a question about this ingredient
1 piece of green pepper the size of a thumb, no seeds, cut in strips (optional) Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2 garlic cloves finely chopped, without the inner green part Ask a question about this ingredient
2 whole garlic cloves crushed, not peeled Ask a question about this ingredient
2 tablespoons fresh coriander leaves chopped Ask a question about this ingredient
8 sprigs fresh coriander with stalk Ask a question about this ingredient
8 sprigs fresh parsley with stalk Ask a question about this ingredient
1 teaspoon smoked sweet paprika Ask a question about this ingredient
1 or 2 dry red chillies (depends how hot you like your food) Ask a question about this ingredient
8 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
Rinse the clams very well and put them in a big bowl with very salted water (like seawater) and allow them to sit for 1 hour so they expel any sand in them.
Ask a question about this stepRinse the mussels very well, remove any barnacles, sand or grit and their beard.
Ask a question about this stepPeel the onion and chop very finely. Peel the garlic, remove the inside green part and chop very finely.
Ask a question about this stepWash the coriander, keep 8 stalks with leaves, the rest remove the leaves pat dry and finely chop.
Ask a question about this stepWash the parsley and set aside.
Ask a question about this stepCut the green pepper in thin slices.
Ask a question about this stepPeel and remove the seeds of the tomatoes and put in a colander over a bowl to loose excess water.
Ask a question about this stepIn a big pot with a tight fitting lid, over medium heat, add 2 tablespoons of olive oil, the 8 sprigs of fresh coriander with stalks and 2 whole crushed garlics with skin. When the garlic starts to sizzle (still white), add the thoroughly cleaned clams, stir to coat well with the hot olive oil and cover with a lid. Allow to cook for 4 minutes shaking the pan once in a while so the clams move around inside the pot and get in contact with the heat. Remove from the heat, remove the clams and put them in a bowl, allowing to cool. Discard any clams or mussels which have not opened.
Ask a question about this stepRe-heat the clam broth and add the mussels, cover and allow to cook 4 minutes, shaking the pan in the same way. Remove from the heat and remove the mussels to another bowl and allow to cool. Remove from the heat and remove the mussels to another bowl and allow to cool. Strain the clam and mussel broth through a very fine mesh sieve, discarding the last part of the water that normally has a little bit of sand. Set aside the clam and mussel broth.
Ask a question about this stepWhen cool enough to handle, reserve 8 clams and 8 mussels in their shells for garnish and the others discard the shells.
Ask a question about this stepStrain the broth through a very fine mesh sieve, discarding the last part of the water that normally has a little bit of sand. Set aside the clam and mussel broth.
Ask a question about this stepBring a large pot of water to a boil seasoned with salt and cook the whole shrimp for 3 minutes. Remove the shrimps from the water, reserving the latter. Remove the heads, shell and vein of the shrimps reserving 8 shrimps with their head and tail but no shell.
Ask a question about this stepTake 3 cups of the shrimp water, bring to a boil, add the heads of the shrimp, the cubbed carrots and allow to cook for 20 minutes covered. Put everything in a food processor, blend very well and then strain through a very fine mesh sieve and set aside the broth.
Ask a question about this stepIn a pan with a tight fitting lid, over medium heat, add the remaining 6 tablespoons of olive oil and fry the chopped onion until translucent. Add the chopped garlic, fry an extra 1 minute, add the chillies, chopped tomatoes, paprika, parsley with stalks, green pepper (optional) and the bay leaves. Stir well and allow to simmer over low heat for 10 minutes, stirring from time to time.
Ask a question about this stepAdd the rice, 3 cups of shrimp broth, 2 cups of clam and mussels broth. Stir well, check the salt, cover with lid and allow to cook for 15 minutes, stirring from time to time.
Ask a question about this stepAfter 15 minutes, the rice will be al dente and have quite a lot of broth. Add the reserved clams, mussels and shrimp, stir and allow to cook 2 more minutes uncovered.
Ask a question about this stepRemove from the heat, discard the bay leaves and the parsley. Add the chopped fresh coriander leaves, mix well, put in a big bowl, garnish with the clams and mussels in their shells, the shrimp with heads and tail and serve immediately.
Ask a question about this stepNote 1 - if you don't have enough shrimp or mussel broth complete with water.
Ask a question about this stepNote 2 - If you want to use frozen pre-cooked seafood, you can substitute the broth in this recipe by store bought lobster bouillon or Lobster Bisque and dilute as per the instructions in the containers.
Ask a question about this stepNote 3 - You can make everything well in advance and deep freeze cooked seafood and broths and defrost in the fridge overnight so all you have to do is warm up everything and make the rice at the last minute.
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