Sweetheart Paella


1/3 c. extra virgin olive oil

8 oz. (16 to 20 ct.) shelled, deveined shrimp

8 oz. squid (bodies), rinsed, patted dry and sliced

1 medium onion, finely chopped

1 can (14 oz.) fire-roasted diced tomatoes, drained

3 cloves garlic, chopped

1 1/2 c. Arborio rice

3 1/2 c. seafood broth

1 bottle (8 oz.) clam juice

12 littleneck clams, scrubbed

Parsley and lemon wedges, for garnish


  • In a deep 12-inch cast iron skillet, heat oil on medium-high until hot but not smoking. Add shrimp, squid and pinch salt. Cook for 2 minutes or until shrimp start to brown, stirring once. With a slotted spoon, transfer to a medium bowl.

  • Reduce heat to medium. Add onion and tomatoes. Cook for 8 minutes, stirring often. Add garlic; cook for 2 minutes. Add rice; cook for 2 minutes, stirring.

  • To skillet, add broth and clam juice, stirring to distribute rice evenly in the pan. Heat to boiling on medium-high. Boil, without stirring, 15 minutes. Nestle shrimp, squid and clams on top of rice. Cover skillet with lid or foil; cook another 10 to 16 minutes or until clams open and rice is just tender. Remove from heat. Let stand, covered, 10 minutes before serving. Garnish with parsley and lemons.

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