Tuesday, December 25, 2012
adapted from 365 Main Courses Edited by Jenni Fleetwood
Serves 2 generously
1 1/2 Tbsp olive oil
1 small yellow onion
2 cloves garlic, minced
2-3 oz Spanish chorizo
5-6 oz fresh squid, cleaned
1 small red pepper
2 Roma tomatoes, peeled, seeded and diced
1 1/4 cup chicken stock
1/4 cup dry white wine
1/2 cup short grain or risotto rice
pinch of saffron
1/2 cup fresh or frozen peas
6 jumbo shrimps
1/2 lb little neck clams, cleaned
1/2 lb mussels, cleaned
6-8 oz lobster tail, shell split down the center
Prep the squid, Gently pull the tentacles away from the body with a twisting motion. Cut the head from the tentacles and discard the head and innards. Pull the tentacles back to reveal the beak and gently squeeze...the beak and cartilage should slide out easily. Remove the long clear cartilage from the body. Rinse the body and tentacle in cold water and pat dry. Cut the body into rings and the tentacle into pieces. Rinse and scrub the shellfish.
Soak the clams and mussels in cold water for about 20 minutes to remove sand and grit. To remove the breads on the mussels, hold in one hand and pull the beard toward the hinge. Scrub clams and discard any that are not tightly shut.
Heat the oil in a large wok or paella pan. Add the onion and garlic. Saute over medium heat until translucent and fragrant. Add the chorizo and saute until lightly browned.
Add the prepared squid, sauteing for 2-3 minutes.
Stir in the peppers and tomatoes. Simmer for 4-5 minutes until the peppers are tender. Add the wine and stock. Bring to a boil. Add the rice and saffron and lobster tail. Return the mixture to a boil, reduce the temperature, cover and simmer for about 10 minutes.
Sprinkle with fresh parsley and serve hot.