Rice with Shellfish (Paella con Molluscs)
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INGREDIENTS 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, peeled and chopped 1/4 cup olive oil 1-1/2 cups long-grain white rice 1/2 teaspoon saffron 1 (8-ounce) bottle clam juice 1-1/2 cups hot water 1/2 cup dry white wine 16 large prawns, unshelled 16 small butter, rock or steamer clams, unshucked 1 crab, cooked and cracked or 8 very small lobster tails, cooked 1 (10-ounce) package frozen tiny peas, blanched for 2 minutes in boiling water 1/2 pound baby asparagus, parboiled, optional 1 jar (2-ounces) sliced pimiento, optional Lemon wedges, for garnish In a large frying pan or 4-quart casserole, sauté onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Discard any that do not open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges. Makes 8 servings