Recipe courtesy of Jacques Torres
Save Recipe Print
Total:
2 hr 35 min
Prep:
35 min
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Sweat the onion with in a thin layer of olive oil on low heat for 1 1/2 hours. Add the tomato and simmer for 1 more hour. Let cool and strain. Set aside the onion/tomato mixture.

Open 30 mussels and 12 clams by covering them with white wine. Reserve the wine and juice.

Reserve the olive oil to saute more ingredients. Saute the chicken in olive oil for about 8 minutes. Set aside.

Saute the squid for 5 minutes in olive oil. Set aside.

Saute the peppers for 5 minutes. Set aside.

Add enough water to the reserved mussel and clam juice so it equals 5 1/2 cups. Flavor the fish stock with salt, pepper, and saffron.

Bring to a boil; add 2 cups of rice. Add the Sauteed chicken, squid, peppers, and the onions/tomato mixture.

Bring to a strong boil for 4 minutes. Reduce the heat and add the mussels, clams, and shrimp. Boil moderately for about 10 to 12 minutes. Let sit for about 7 minutes. Then serve.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Michelle Bernstein

Shellfish and Chorizo Paella with Saffron and Squid Ink Rice

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories