By Bobbie Ames
Yields 4 to 6 servings
- Non-stick vegetable cooking spray
- 1 cup short-grain rice (such as Arborio)
- 1 3/4 cups low-sodium chicken broth (or use vegetable broth and/or white wine if serving vegetarians)
- 1 bay leaf
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon smoked paprika
- 1/8 teaspoon saffron
- 1 1/2 teaspoons kosher salt, divided
- 1 shallot, thinly sliced
- 1/2 pound medium shrimp, peeled, deveined, tails left intact
- 1/2 pound langoustines or scallops
- 1 pound mussels
- 1 pound cherrystone clams
- 3/4 cup canned chopped tomatoes
- 1/2 cup sliced roasted red peppers
- 1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
- 1/4 cup coarsely chopped fresh parsley
- 1 preserved Meyer lemon, chopped or grilled slices from one lemon
- Arrange rack in center of oven and preheat to 350 degrees. Coat rimmed baking sheet or *cazuela with cooking spray. Spread rice on the bottom and put into oven to toast for 5 minutes.
- Meanwhile, in a medium saucepan bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat.
- Remove rice from oven and stir. Arrange shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet or cazuela with foil and bake 20 minutes. Carefully remove foil, stir rice mixture, and continue to bake uncovered, 5 minutes more.
- Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, langoustines or scallops, tomatoes, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley and preserved Meyer lemon.
*Cazuela: a Spanish dish that can be used to serve and cook food in the oven or on top of the stove.