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Ingredientes
- Â Â Extra virgin olive oil for sauteing
- 1 x white onion cut large dice
- 1 x white onion cut small dice
- 1 x green pepper cut large dice
- 1 x green pepper cut small dice
- 2 x lobsters - (1 1/2 lbs ea) heads removed and
- Â Â reserved, tail sliced 1"-thk pcs, and
- Â Â claws cracked
- 8 ounce large shrimp peeled, cleaned,
- Â Â and shells reserved
- 1 c. canned tomato sauce
- 1 c. white wine
- 4 c. clam juice
- 4 c. water
- 2 x bay leaves divided
- 2 c. rice
- 24 x Little Neck clams
- 24 x mussels
- 8 ounce sea scallops cleaned
- 1 pch saffron
- 1/2 bn culantro (not cilantro) finely minced
Direcciones
- In a large stockpot, add in sufficient extra virgin olive oil to coat the bottom the pan thinly and saute/fry the large diced white onion and large diced green pepper till translucent/soft.
- Add in lobster heads and shrimp shells. Cook till color starts changing and starts to look red. Add in tomato sauce, white wine, and 1 of the bay leaves. Add in clam juice and water. Cook for at least 2 hrs, then strain.
- In a medium-size stockpot, saute/fry the small diced onion, and small diced pepper till translucent/soft. Add in rice, clams, mussels, remaining bay leaf, and a healthy pinch of saffron. Add in all strained seafood stock and cook till rice is soft, approximately 20 min.
- Add in shrimp, scallops, and lobster. Cook for approximately 8 min. Add in culantro and season with salt and pepper.
- This recipe yields 6 servings.
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