Cazuelitas Recipe
Servings 4
Calories 400kcal
Ingredients
- 1 pound of jumbo shrimp, peeled and deveined
- 1 pound of mussels, cleaned and debearded
- 1 pound of clams, scrubbed
- 1/2 cup of diced onion
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1/4 cup of tomato paste
- 1 teaspoon of saffron threads
- 2 cups of Arborio rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in the cazuela or skillet over medium-high heat. Add onions, garlic, and red bell pepper, sauté until softened.
- Stir in tomato paste and saffron threads, allowing the flavors to meld for a few minutes.
- Add Arborio rice and cook for another 2-3 minutes, stirring to coat the rice with the saffron-tomato mixture.
- Pour in the white wine and simmer until it's mostly evaporated.
- Gradually add chicken or vegetable broth, one cup at a time, stirring frequently. Let the liquid be absorbed before adding more.
- When the rice is almost tender, nestle the seafood (shrimp, mussels, and clams) into the rice.
- Cover the cazuela and simmer until the seafood is cooked and the rice is creamy and slightly crispy on the bottom. Ensure the internal temperature of the shrimp reaches 145°F (63°C).
- Season with salt and pepper to taste and garnish with fresh parsley. Serve hot with lemon wedges.