• 1/4 cup olive oil
• 1 pound medium raw (shelled) shrimp
• 4 green onions, sliced into thin rings
• 8 cloves garlic, minced
• 1 teaspoon seafood seasoning
• 1 teaspoon sweet Spanish paprika
• 1-1/2 cups Arborio (short grain) rice
• 1 (15 oz can) fire roasted tomatoes (do not drain)
• 2 roasted* red bell peppers, seeded & chopped
• juice of 1 lemon
• 1/4 cup freshly chopped cilantro
• 3 cups clam broth
• 1 pound small clams, rinsed well
• 1/3 cup golden raisins
• 1/3 toasted & chopped almonds
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons freshly grated lemon zest
• 2 small (long) red chiles, sliced into thin rings

Method

*To roast red pepper, char on all sides over a flame. Place in a paper bag and allow to steam for 10-15 minutes.
 

Heat oil to medium- heat in a Paella pan or a high sided, heavy skillet with a lid. Add shrimp and quickly sear for 1 minute, stirring constantly. Remove shrimp from pan, allow to cool and chop into chunks (will be slightly undercooked); set aside.

Return skillet to medium-low heat and add green onions, garlic, seafood seasoning, and paprika. Saute for 2 minutes, stirring occasionally.

Add rice and cook for 2 minutes to slightly toast grains. Add tomatoes, roasted red pepper, lemon juice, cilantro and clam broth. Turn heat to low, cover and simmer for 25-30 minutes until clam broth has been absorbed, (if clam juice is absorbed too quickly, add a small amount of water so that rice will finishing cooking), stirring occasionally during cooking time. Add clams and cook just until clam shells have opened. Remove from heat and stir in raisins and shrimp. Transfer to a large, heated platter and scatter with almonds, parsley, lemon zest and chiles.

Yield: 4-6 servings.

Contributor: Michaela Rosenthal  

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