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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and devein the shrimp, reserving the shells. | 2. Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together. | 3. In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant. | 4. Strain, discard the solids, season with salt, and set aside. | 5. Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened. | 6. Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside. | 7. Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt. | 8. Transfer the broth to a saucepan and stir in the saffron threads, set aside. | 9. Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside. | 10. Season the fish with salt. | 11. Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil. | 12. Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter. | 13. Add olive oil and onion to the pan. | 14. Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer. | 15. Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn. | 16. Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes). | 17. Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil. | 18. Add the bay leaf, peas, and green beans. | 19. Add the broth and mussels. Be sure to push the mussels down into the broth. | 20. Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed. | 21. Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb		321.8674	4.1253	61.6988	4.5787
jumbo shrimp	10			4034.6758	0.0	897.602	22.6667
onion	1		quartered	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
parsley	3 -4			0.0	0.0	0.0	0.0
bay leaf	1/3 - 1/2			-	-	-	-
thyme	2	sprigs		-	-	-	-
leek	1		rinsed	54.29	12.5935	1.335	0.267
clove	2	cloves		-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt	1 1/2	1/2		-	-	-	-
littleneck clam	24			4034.6758	0.0	897.602	22.6667
white wine	1	cup		-	-	-	-
garlic clove	2		crushed	4034.6758	0.0	897.602	22.6667
onion	2	tablespoons	chopped	64.0	14.944	1.76	0.16
saffron thread	3/4	teaspoon	crumbled	4034.6758	0.0	897.602	22.6667
olive oil	1	teaspoon		238.68	0.0	0.0	27.0
spanish chorizo	1	lb		4034.6758	0.0	897.602	22.6667
combination	1 1/2	1/2	cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
olive oil	1/3	cup		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	8		minced	8.94	1.9836	0.3816	0.03
red bell pepper	1		roasted peeled cut	4034.6758	0.0	897.602	22.6667
tomato	3	halved	seeded grated	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
salt	1/2	teaspoon		-	-	-	-
arborio rice	3	cups		4034.6758	0.0	897.602	22.6667
bay leaf	1		crumbled	-	-	-	-
lima bean	1 1/2	1/2	thawed	264.42	47.1978	16.0056	2.0124
green bean	1 1/2	cups	blanched	46.5	10.455	2.745	0.33
mussel	18		scrubbed debearded	7021.7439	301.2818	971.6134	182.8919

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.