- 1 lb. medium shrimp, shelled and deveined, shells reserved
- 4 C. water
- 1 lb. cleaned squid
- 2 Tbs. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, thinly sliced
- 1 red pepper, cut into thin strips
- 1 C. canned tomatoes, with their juice, chopped
- 1 1/2 tsp salt
- 2 C. medium-grain rice
- 1/8 tsp ground saffron
- 1 lb. sea scallops
- 1 C. frozen peas
Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 C. shrimp broth.
Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium- low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.
Add tomatoes with their juice, 1/2 C. shrimp broth, and 1/4 tsp. salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 C. shrimp stock, and remaining 1-1/4 tsp. salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.
Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are just opaque throughout, about 9 minutes longer.
Yield: 6 servings
From: "The All New Good Housekeeping Cookbook," edited by Susan Westmoreland