you’ll need…
2 Tbsp. olive oil
2 tsp. sweet paprika
1/2 cup chopped onions
2 garlic cloves, minced
1 whole red bell pepper, seeded and cut into 1-inch pieces, divided
2 tsp. salt
2 cups long grain or medium rice
4 cups fish stock or chicken stock or broth
1 lb. firm white fish, like Red Snapper, Orange Roughy, Cod or Halibut, cut into 2-in. pieces
12 oz. clams, scrubbed
12 oz. mussels, cleaned, scrubbed and debearded
8 oz. shrimp, peeled and deveined with tails removed
1/2 cup frozen peas
1 lemon cut into 8 wedges

let’s cook…
Preheat oven to 400°F.
Heat the Cast Iron Sauté Pan on medium high for 3 to 5 minutes. Pour in olive oil and add paprika; stir to mix well. Add onions, garlic, half of the bell pepper, salt and rice; cook for 3 to 5 minutes.
Stir in fish or chicken stock; bring to a boil. Reduce heat to medium; cover and cook for 10 minutes. Remove from heat and stir in fish, clams, mussels and shrimp. Sprinkle in peas and arrange remaining red bell pepper decoratively on top. Cover and transfer to oven.
Cook for 15 minutes or until most of the liquid is absorbed, the mussels and clams are open and the rice is tender. Serve with a lemon wedge.

Nutrients per serving:
Calories 412, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 109 mg, Carbohydrate 45 g, Protein 30 g, Sodium 888 mg, Fiber 1 g

great substitution…
For traditional flavor, omit the paprika. Instead, soak 1/2 tsp. saffron threads in the fish or chicken stock. The saffron will give this dish a brilliant color and a delicious unique flavor.

make it your own…
Get creative! Use your family’s favorite fish and shellfish for this recipe.

Mama created this recipe for www.seventhavenue.com.