Servings:
Makes 4 servings
Ingredients
- 1 bunch scallions, finely chopped, white and green parts separated
- 1 bunch garlic clove, finely chopped
- 1 cup spanish short grain rice
- 2 cup water or chicken stock
- 1/2 pound shrimp, cleaned and deveined
- 1/4 pound calamari, cleaned and chopped into 1/2 inch rings, with tentacles
- 1 pound clams in shell
- 1/4 cup crab meat
- 2 cup fresno chilies, finely chopped
- 1 cup lime, cut into wedges
- 1/4 cup cilantro, leaves only
- 1/4 cup basil, julienned
Preparation
Baking Directions:
Scrub and rinse the clams.
Soak in a large bowl of cold water for 5 minutes.
Drain thoroughly.
Sweat the scallions, garlic and 1 Fresno chili in about 2 tablespoons of extra-virgin olive oil over medium heat for about 5 minutes or until softened.
Toss the calamari in extra-virgin olive oil and add to the pot along with the clams.
Add the rice and water or stock, and cover until cooked, about 15 to 20 minutes, according to the variety of rice you’re using.
About 3 minutes before rice is done cooking, add the shrimp and crab.
Discard any clams that do not open.
Add the scallion greens, the remaining Fresno chili, cilantro and basil and a splash of lime.
Season with salt and pepper and serve.
