Spanish Shellfish With Rice Recipes

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Steps:

• To make shrimp stock, peel and devein the shrimp; reserve the shells. Place the shrimp in a medium bowl; cover and set aside in the refrigerator.
• Heat oil in a Dutch oven over medium heat. Add the shrimp shells and cook, stirring occasionally, until bright pink, about 2 minutes. Add the water, scallions, cilantro sprigs, peppercorns, and thyme; increase the heat and bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 30 minutes. Strain the stock through a sieve over a large bowl; discard the solids. Stir in the salt. Set aside.
• To make the shellfish and rice, heat the oil in the same Dutch oven over medium heat. Add the onion, jalapeno peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice until well coated. Add the shrimp stock and bring to a boil. Reduce the heat and cook, covered, until the rice is tender and stock is absorbed, about 20 minutes.
• Stir in the reserved shrimp, the scallops, clams and 2 tablespoons of the chopped cilantro. Cook, covered, until the clams open and the shrimp and scallops are just opaque in the centre, 3-5 minutes. Discard any clams that do not open. Stir in the oysters and cook, covered, until their edges begin to curl, about 2 minutes. Serve, sprinkled with the remaining cilantro.

Steps:

• Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
• Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
• Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes.
• Add tomato, pepper, and celery; sauté 6 minutes.
• Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
• Add shrimp; cook 4 minutes or until shrimp are done.

Steps:

• Heat oil in pan over medium heat.
• Add chorizo, onion and garlic.
• Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
• Pour in stock and tomatoes, season with salt and pepper and stir well.
• Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
• Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
• Remove from heat and stand for further 5 minutes before serving.
• Serve with lemon wedge.