This Spanish favorite is full of rich flavor, but not too tricky to prepare!
- 1 can clams, 10 ounces; drained but reserve liqued
- 2 cups chicken broth
- 4 tablespoons olive oil
- 1 1/2 cups rice, uncooked
- 1/2 teaspoon sea salt
- 1/8 teaspoon saffron
- 2 each tomatoes, chopped
- 1 each red bell pepper, chopped
- lemon wedges
- 1 1/2 pounds shrimp, peeled and deveined
Place clam juice in a large measuring cup and add water until there is 2 Â¼ cups liquid total. Pour into a large saucepan with a tight fitting lid, add shrimp and bring to a boil. Then add olive oil, drained clams, rice, saffron, salt, tomatoes, and bell pepper. Stir while boiling for 1 minute. Cover the saucepan tightly and let simmer, undisturbed, for 20 – 25 minutes.
Garnish with fresh lemon wedges.