Method

Scrub mussels, then clams under cold running water, and debeard.  Soak mussels for 10 minutes in lightly salted water to cover by several inches (if theyn disgorge considerable sand, repeat the soaking process). Soak clams for 30 minutes with the same proviso. Put aside in a bowl.

In a heavy-bottomed stock pot, heat the olive oil over medium heat. Stir in the onions, garlic, and peppers and cook for 5 minutes, stirring, or until softened, but not browned. Add serrano ham and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently, cook until the liquid from the tomatoes has evaporated.

Stir in the ground almonds, saffron, thyme, salt, black pepper, red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated.

Stir in the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. When boiling, immediately lower the heat to medium, cover and cook for 10 minutes.

Stir in shrimp, scallops, and squid and cook for 5 minutes.  All of the shellfish should be open.  Discard any that stay closed. Taste for seasoning and adjust now. 

Garnished with wedges of lemon.  Serve with fluffy white rice.

Serves: 6

Contributor: pat ciesla

more seafood recipes

more shrimp recipes

 

top of page