Paella con Molluscs

submitted by rcoen

Serves 8.

1 onion, finely chopped
2 garlic cloves, minced

1 large tomato, peeled and chopped
1/4 cup olive oil
1-1/2 cups long-grain white rice
1/2 teaspoon saffron
1 bottle (8 oz.) clam juice
1 1/2 cups hot water
1/2 cup dry white wine
16 large prawns, unshelled
16 small butter, rock or steamer clams, unshucked
1 crab, cooked and cracked or 8 very small lobster tails, cooked
1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water
1/2 pound baby asparagus, parboiled (optional)
1 jar (2 ounces) sliced pimiento
Lemon wedges

In a large frying pan or four-quart casserole, saute onion, garlic, and tomato in
oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and
wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and
steam until the clam shells open. Transfer to a large paella pan or serving
casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm
in a low oven until serving time. Garnish with lemon wedges.



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