Ingredients:
- 1/2 pint of olive oil
- 8 oz Spanish chorizo or Polish sausage cut into ½ inch slices
- ½ medium onion, chopped
- 1 Roma tomato, skinned and chopped
- ¼ red bell pepper, chopped
- ¼ green bell pepper, chopped
- 2 cloves garlic, minced
- 4 oz chopped clams
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground cumin
- 2 teaspoons Kosher salt (divided use)
- 1 teaspoon freshly ground pepper (divided use)
- ½ cup white wine (chardonnay or sauvignon blanc)
- 8 oz clam juice
- 10 French style green beans
- 10 stalks of white asparagus (green can be substituted)
- 1 pinch saffron
- 8 oz rice
- 1 cup water
- 5 mussels
- 5 clams
- 8 oz lobster tail meat or mixed tail and claws
- 5 uncooked shrimp, peeled and deveined
- 4 oz calamari rings
- 4 oz peas
- ¼ cup chopped cilantro
- Lemon wedges
Directions
Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply.
Heat a large sauté pan and add two tablespoons of the olive oil. Add the sausage and cook through. Remove from the pan. Add a tablespoon of oil and sauté onions, tomato, and bell peppers, garlic, 1 teaspoon salt and ½ teaspoon pepper until softened. Do not brown. Stir in the clams and sauté for a minute more. Remove from the pan.
Preheat oven to 350oF.
Deglaze the pan with the wine and reduce by half. Add the clam juice, green beans and white asparagus. Simmer uncovered for 8-10 minutes, turning occasionally, until tender. Using tongs remove from the pan.
Add the saffron, rice, onion, tomato, bell peppers, garlic and clams. Bring to a boil while stirring. Reduce to simmer and arrange the mussels and clams in the pan. Place into the hot over cover for 10 minutes.
Carefully remove the pan from the oven. Place over a medium burner to keep hot. Arrange the white asparagus, green beans, sausage, lobster meat and shrimp. Sprinkle the calamari and peas over the top. Finally, sprinkle the remaining salt and pepper over the pan.
Return the pan to the oven and bake uncovered for an additional 15-20 minutes or until the rice is cooked through. Discard any mussels and clams that have failed to open.
Garnish with cilantro and lemon wedges. Serve immediately.
Serves 4-6.
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