A Mediterranean ingredient inspired pesto combines with light tasting shellfish to balance the flavor of the rice.
Ingredients List
- 1 dozen extra-large shrimp with shells
- 1/2 lb bay scallops or sea scallops cut into 3/4 in pieces
- Kosher salt
- 4 tbsp Pesto Sauce
- 3 cups clam juice or fish broth
- 1/8 tsp crumbed thread saffron
- 4 tbsp olive oil
- 2 tbsp pine nuts
- 4 tbsp finely chopped onion
- 3 oz oyster, brushed clean, stems trimmed and coarsely chopped (about 1 cup)
- 1 long, thin, hot green pepper, finely chopped
- 3 tbsp finely chopped tomato
- 1 1/2 cups Spanish or Arborio short grain rice
- 1/2 lb cockles of Manila clams, or 1 1/2 dozen ver small littlenecks, cleansed
- 2 tbsp minced parsley
Sprinkle the shrimp and scallops all over with salt. Let stand for 10 minutes at room tempurature. Prepare the pesto sauce. If using little neck clams, place them in 1/4 cup boiling water until they have opened, and use any resulting pan liquid as part of the broth to cook the rice. Reserve the clams and cover. Combine the clam juice and the saffron in a pot and kep hot over the lowest setting.
Preheat the over to 400 degrees F for gas oven or 450 degrees F for an electric oven.
Heat the oil in a paella pan measuring 13 inches at its widest point. Saute the shrimp and scallops over hight heat for 1 – 2 minutes (they will not be completely cooked) and remove to warm platter. Stir in the pine nuts and brown lightly. Add the onion, mushrooms and hot green pepper, and saute unitl the onion is slightly softened. Add the tomato and cook about 2 minutes more.
Stir in the rice and coat it well with the pan mixture. Pour in the broth and bring to a boil. Then stir in the pesto sauce and taste for salt. Add the scallops and clams and any juices from the platter, and continue to boil about 5 minutes, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice. Arrange the shrimp over the rice and transfer to the oven. Cook, uncovered, until the rice is almst al dente. 10-12 minutes in a gas oven, 15-20 minutes electric.
Remove to a warm spot, cover with foil and let sit 5-10 minutes, until the rice is cooked to taste. Sprinkle with the parsley before serving.