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Ingredients Jump to Instructions ↓

  1. Olive oil , for sauteing

  2. 1 white onion, cut into large dice, plus

  3. 1 white onion, cut into small dice

  4. 1 green pepper, cut into large dice, plus

  5. 1 green pepper, cut into small dice

  6. 2 (1 1/2 pound) lobsters , heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked

  7. 8 ounces large shrimp, peeled and cleaned, shells reserved

  8. 1 cup canned tomato sauce

  9. 1 cup white wine

  10. 4 cups clam juice

  11. 4 cups water

  12. 1 bay leaf, plus

  13. 1 bay leaf

  14. 2 cups rice

  15. 24 Little Neck clams

  16. 24 mussels

  17. 8 ounces sea scallops , cleaned

  18. Pinch saffron

  19. 1/2 bunch culantro (not cilantro ), finely chopped

Instructions Jump to Ingredients ↑

  1. In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce , white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain .

  2. In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams , mussels , bay leaf, and a pinch of saffron . Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp , scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

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