Ingredients
- 2 tbsp. olive oil
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken, vegetable or seafood broth
- Pinch of saffron
- 2 cups brown rice
- 1 lb. shrimp, peeled and deveined
- 1 lb. white fish, cut into 1-inch cubes
- 1 (6.5 oz.) can of clams, minced, undrained
- 1 (14.5-oz.) can diced or stewed tomatoes, undrained
- 1 cup frozen sweet peas, thawed
- Salt and pepper to taste
Preparation
Heat olive oil in paella pan or Dutch oven over medium-high heat. Add onion and cook until just translucent, about 4 to 5 minutes. Add garlic; cook about 1 to 2 minutes.
Add broth and saffron. Add rice and stir until rice is in an even layer in the pot. Bring to a boil, then reduce heat to medium and cook down until liquid reduces by about half, about 15 to 20 minutes.
Reduce heat to low. Add shrimp, fish, clams, clam juice and tomatoes and nestle under rice. Cook until seafood is cooked through and most of the liquid is absorbed, about 15 to 20 minutes.
Top with peas and let stand for 5 minutes, or until remaining liquid is absorbed. Fluff with a fork. Makes 4 servings.