AL DENTE'S SHELLFISH PAELLA IN A CLAY CASSEROLE
Source - Al Dente's - Scottsdale, Arizona
1/3 C. olive oil
2 lb. white onions
2 1/2 lb. tomatoes
2 lb. green peppers
16 manila clams
8 mussels
1 lb. squid
8 jumbo shrimp
1/2 lb. Spanish chistorra
1 lb. chicken
1 1/2 C. short rice
Touch of saffron
2 liters chicken broth
Heat oil in a shallow clay casserole or large skillet. Add onions and sauté slowly
over low heat, adding tomatoes, peppers, chistorra, chicken, squid, clams, shrimp, mussels
and saffron.
Add rice and chicken broth. Cook for about 25 minutes.
Let stand 10 minutes before serving.
