Paella with Shrimp and Clams


  • 1 lb. Arborio rice

  • 4 Tbsp. olive oil

  • 1/2 cup white wine

  • 4 quarts seafood stock

  • 3 Tbsp. garlic, minced

  • 1 Tbsp. saffron

  • 1 cup red onion, diced

  • 1 cup red bell peppers diced

  • 2 Tbsp. salt

  • 2 Tbsp. freshly ground black pepper

  • 36 little neck clams

  • 24 extra large shrimp

  • 2 bunches cilantro

  • 1/2 cup scallions, diced, for garnish


  1. In paella pan, cook rice with olive oil, white wine, 3 quarts of seafood stock, 2 tablespoons of garlic and saffron. Let rice cook and sit. In a large sauté pan, combine onions, red bell peppers, 1 tablespoon garlic, 1 tablespoon of salt and 1 tablespoon of black pepper. Once the vegetables are tender, fold them into the rice until mixed in.

  2. In the large sauté pan, add the last quart of vegetable stock, 1 tablespoon of salt, 1 tablespoon of pepper and clams. Once the clams start to open, add the shrimp to the sauté pan and let cook until shrimp are pink and all the clams open fully. Mix into the rice the cilantro and scallions along with the shrimp. Place clams on top of paella and serve.

Recipe submitted by Jodi R., Flik Independent School Dining Director of Dining Services

#glutenfree #nutfree #entrees

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