Name: Arroz Con Seafood
Yield: Makes About 3 Servings, or Maybe Even 4
Ingredients: freshly ground black pepper, to taste; 4 to 6 pimiento-stuffed olives, sliced (optional); 1 carrot, trimmed, peeled, and sliced on a diagonal ¼ inch thick; 1 cup long-grain white rice or medium-grain Arborio rice; 3 canned whole tomatoes, drained and chopped, or 4 oil-packed sun-dried tomatoes, chopped; 1 can (about 14 ounces) chicken broth or 1 bottle (8 ounces) clam juice; 3 tablespoons chopped fresh parsley; ¼ cup dry white wine; 1 red onion, coarsely chopped; Pinch each of saffron threads, dried red pepper flakes, and dried thyme; 1 teaspoon salt; ½ pound large or medium shrimp (Shrimp Basics), in the shell; ½ pound sea or bay scallops, halved crosswise if large; 1 yellow or red bell pepper, cored, seeded (Bell Pepper Basics), and cut lengthwise into strips; 4 garlic cloves, minced; 3 tablespoons olive oil; 1 cup frozen peas (right from the freezer)

Preparation info

Makes About
3
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is a quick version of Spanish paella.

Ingredients

3 tablespoons olive oil
1 red onion, coarsely chopped
1 yellow

Method

Heat 2 tablespoons of the olive oil in a nonreactive shallow casserole, deep sauté pan, or paella pan over medium-high heat. Add the onion, bell pepper, carrot, garlic, and salt; sauté, stirring occasionally, just until the vegetables begin to soften, about 5 minutes. Add the remaining 1 tablespoon oil and the rice and stir until the rice is coated with the

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Arroz Con Seafood

Ingredients

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