By Bobbie Ames
Ingredients:
Yields 4 to 6 servings
- Non-stick vegetable cooking spray
- 1 cup short-grain rice (e.g., Arborio)
- 1 3/4 cups low-sodium chicken broth (or vegetable broth and/or white wine for a vegetarian option)
- 1 bay leaf
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon smoked paprika
- 1/8 teaspoon saffron
- 1 1/2 teaspoons kosher salt, divided
- 1 shallot, thinly sliced
- 1/2 pound medium shrimp, peeled and deveined, tails left intact
- 1/2 pound langoustines or scallops
- 1 pound mussels
- 1 pound cherrystone clams
- 3/4 cup canned chopped tomatoes
- 1/2 cup sliced roasted red peppers
- 1/4 cup green olives (such as Cerignola or Castelvetrano), pitted and sliced
- 1/4 cup coarsely chopped fresh parsley
- 1 preserved Meyer lemon, chopped or grilled slices from one lemon
Directions:
- Position oven rack in the center and preheat to 350 degrees. Lightly spray a rimmed baking sheet or cazuela with cooking spray. Evenly spread the rice on the bottom of the baking sheet and place it in the oven to toast for 5 minutes.
- In the meantime, bring the broth, bay leaf, pepper, paprika, saffron, and 1 teaspoon of salt to a low boil in a medium saucepan over medium heat.
- Take the rice out of the oven and give it a stir. Distribute the sliced shallots evenly over the rice and carefully pour the broth mixture on top. Cover the baking sheet or cazuela with foil and bake for 20 minutes. After that, carefully remove the foil, stir the rice mixture, and continue baking uncovered for an additional 5 minutes.
- In a medium bowl, mix the shrimp with the remaining 1/2 teaspoon of salt. Retrieve the baking sheet from the oven, discard the bay leaf, and stir the rice mixture once again. Evenly scatter the shrimp, mussels, langoustines or scallops, tomatoes, red peppers, and olives over the rice. Bake until the rice is tender, the shrimp are opaque and pink, and the mussels have opened, approximately 8 more minutes. Transfer the mixture to a serving bowl and incorporate the parsley and preserved Meyer lemon.
Cazuela: a Spanish dish that can be used for serving and cooking food in the oven or on the stovetop.
