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Ingredients

Broth:

• 12 littleneck clams, scrubbed and purged
• 2 to 4 quarts plus 1/4 cup water
• 1 cup dry white wine
• 1 large onion, chopped
• 1 pound medium shrimp, shelled, shells and heads retained
• 2 large garlic cloves, chopped
• 1 bouquet garni: 6 sprigs each thyme and parsley, 2 bay leaves, and a fennel branch
• 2 pounds fish heads, tails and bones, or cut up whole fish or fillets such as porgy, butterfish, sea bass, or snapper (do not use salmon)
• Salt, to taste

Rice:

• 4 garlic cloves, 2 peeled, 2 peeled and crushed
• 1/4 teaspoon cayenne
• Pinch of saffron threads, crumbled
• 1 teaspoon paprika
• 1/2 teaspoon salt, plus additional to taste
• 3 tablespoons olive oil
• 2 dried chile peppers
• 3 cups medium-grain Spanish rice

Fish:

• 1 tablespoon olive oil
• 1 onion, minced
• 2 large garlic cloves, minced
• 3/4 pound ripe tomatoes, peeled, seeded and finely chopped
• 2 tablespoons finely minced parsley
• 2 pounds mixed fish steaks or fillets
• 1 cup garlic mayonnaise for serving, optional

Description

Food Network Invites You To Try This Arroz A Banda Recipe.

Food Network