Shrimp And Clam Pot
Shrimp And Clam Pot
Categories:
clams, fish, rice, shrimp, turkey
1 1/2 shrimp; prawns - raw
1 1/2 clams; live
3 lb chicken; - cut frying up and
1/3 cup olive oil; extra virgin
2 lg onion; - chopped
4 cup garlic; mashed to a paste
1/4 teaspoon saffron; spanish
2 cup brown rice; uncooked
6 cup hot water
1 cup sweet red pimientos
1/2 lb turkey sausages
Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside. Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells. Pour 1/2 of the olive oil; extra virgin into a frying pan and slowly brown chicken pieces. Into a Crockpot pour the remaining olive oil; extra virgin and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, rice, and sausage. Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked.
Yield: 6 servings