Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
18 (16-20 sized) fresh shrimp, shell-on and deveined
3 tablespoons (45ml) olive oil, divided
1 medium white onion, finely chopped
2 cloves garlic, minced
1 large leek, chopped
1 teaspoon (15ml) saffron threads
2 cups (480ml) fish stock
1 large tomato, grated
1/2 pound (225grams) squid tubes and tentacles, cut into rings
24 fresh clams, cleaned
1 cup (240ml) Bomba rice or Arborio rice
24 fresh mussels, cleaned
1 pound (450 grams) snapper fillets, cut into 1 inch chunks
1 lemon, cut into 4 wedges
Method:
Remove shells from shrimp, reserve shrimp and shells separately and set the shrimp aside.
Heat half of the oil in a saucepan over medium heat, add onions, garlic, and shells, and cook for one minute.
Add leeks, saffron, and fish stock to the saucepan and bring to a simmer.
Simmer for forty-five minutes to create a stock and remove from heat.
Strain stock, discarding solids, and set stock aside for later use.
In a large deep skillet, heat remaining olive oil over medium-high heat.
Stir in squid, tomatoes, and clams, and cook for four to five minutes.
Add the rice to the skillet and stir well.
Place reserved shrimp, mussels and snapper over the rice.
Stir reserved stock into the pan and reduce heat to medium.
Cover skillet and cook for sixteen to eighteen minutes, or until rice is tender and absorbs all liquid.
Remove skillet from heat and serve immediately, garnished with lemon wedges.