0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Seafood Spanish 8 Servings

INGREDIENTS

16 Shrimp, about 1 pound
1 1/2 lb Calamari
1/2 lb Cockles or manila clams
1 lb Mussels
6 T Extra virgin olive oil
1 Spanish onion, in 1/4" dice
2 Red bell peppers, in 1/4"
dice
8 Cloves garlic, thinly sliced
2 T Spanish paprika
2 T Squid ink, available in
specialty stores
3 c Short grain rice
8 c Fish stock
2 c Fresh tomatoes, chopped
1 c Scallions, sliced
1997 l rights reserved.

INSTRUCTIONS

MEDITERRANEAN MARIO #ME1A39 Recipes for #ME1A39 Copyright Mario Batali
Peel shrimp, clean calamari and slice into 1/4 inch rings. Scrub
cockles and debeard and scrub mussels. Set all shellfish aside.  In an
18 inch to 22 inch paella pan, heat olive oil until smoking. Add
onion, peppers, garlic and paprika and cook until softened, about 6  to
8 minutes. Add squid ink and rice and continue to cook, about 3 to  4
minutes. Add fish stock and bring to a boil. Arrange fish in pan  and
continue to cook, not stirring, for 18 to 20 minutes, or until  rice is
tender and liquid is absorbed. Stir in tomatoes and scallions  and
season with salt and pepper.  Yield: 8 servings  Posted to MC-Recipe
Digest by Sue <suechef@sover.net> on Feb 26, 1998

A Message from our Provider:

“You’ve never cried alone. Jesus is always there”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 20mg
Sodium: 531mg
Potassium: 510.7mg
Carbohydrates: 64.4g
Fiber: 5.5g
Sugar: 1.7g
Protein: 12.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?