Login to Save Like

Ingredients

• 1 cup bottled clam juice
• 1 large pinch of saffron threads(about 30)
• 1 cup white wine
• 3 cups water
• 1 ½ cups Spanish bamba rice (or) short grain rice
• 24 mussels, debearded, scrubbed clean
• 24 large shrimp, peeled, deveined, shells reserved
• 24 medium clams, such as little neck, cleaned
• ½ teaspoon Kosher salt
• 1 medium onion, coarsely chopped
• 2 large tomatoes, chopped
• 1 red pepper, seeded, chopped
• 1 teaspoon smoked Spanish paprika
• ¼ cup extra virgin olive oil
• 10 cloves garlic, chopped
• 1 cup chopped Italian parsley; reserve some for garnish

Description

Put Shrimp Shells In A Large Saucepan Set Over Medium-high Heat And Cook, Stirring, Until They Are Dry And Pink, About 2-3 Minutes. Add Clam Juice, Water, Wine, Saffron. Bring To A…

Cook Eat Share