Culinary Tools:
- Paella Pan with Cover
- Chef’s Knife
Ingredients:
- ¼ cup onion, diced
- ½ teaspoon garlic, thinly minced
- ½ teaspoon thyme
- ¼ cup white wine
- 1 ½ cups rice
- 2 cups clam juice
- 4 (1-ounce) shrimps
- 8 medium size clams with shell
- 8 medium size mussels with shell
- ½ pound squid
- ¼ pound jumbo lump crabmeat
- 1 lime juice, freshly squeezed
- 1/8 cup cilantro
- Pinch of saffron
Procedure:
Cut onion and garlic with the Chef’s Knife. Preheat the Paella Pan over medium-high heat for 4 minutes. Add onion, garlic, saffron, and thyme. Cook for 2 minutes. Add wine, rice, and clam juice. Place seafood around the Paella Pan covering all the rice. Keep the heat at medium-high, cover, and cook with the Redy-cook valve open. Once the valve whistles, close it, reduce the heat to low, and cook for 20 minutes. Add the lime juice and cilantro before serving.
Chef’s Note: If possible, choose a low-sodium clam juice.