Paella with Poblanos, Corn, and Clams

Name: Paella with Poblanos, Corn, and Clams
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 teaspoons black pepper, divided; 237 milliliters halved cherry tomatoes; 355 milliliters fresh corn kernels (about 2 ears); 2 Tbsps chopped fresh flat-leaf parsley; 3 garlic cloves, minced; 0 teaspoons ground red pepper; 1 teaspoons kosher salt, divided; 8 lemon wedges; 907 grams littleneck clams; 2 Tbsps olive oil; 2 poblano chiles, seeded and chopped; 0 teaspoons saffron threads, crushed; 177 milliliters uncooked short-grain brown rice; 473 milliliters water; 473 milliliters chopped yellow onion

You can never have too many main course recipes, so give Paella with Poblanos, Corn, and Clams a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 420 calories, 15g of protein, and 10g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, cherry tomatoes, onion, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Heat oil in a 12-inch ovenproof skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; saut 3 minutes.

Ingredients you will need

Black Pepper

Poblano Pepper

Garlic

Onion

Salt

Add rice and saffron. Cook 2 minutes; stir constantly.

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Saffron

Rice

Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.

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Black Pepper

Red Pepper

Water

Salt

Bake at 450 for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture.

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Tomato

Clams

Corn

Rice

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Oven

Bake at 450 for 12 minutes or until shells open, and discard unopened shells.

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Pasta Shells

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Oven

Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.

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Lemon Wedge

Parsley

Rice

Equipment you will use

Frying Pan

Equipment

Oven

Frying Pan

Ingredients

Servings:

1teaspoons

black pepper, divided 237milliliters

halved cherry tomatoes 355milliliters

fresh corn kernels (about 2 ears)2Tbsps

chopped fresh flat-leaf parsley 3

garlic cloves, minced 0teaspoons

ground red pepper 1teaspoons

kosher salt, divided 8

lemon wedges 907grams

littleneck clams 2Tbsps

olive oil 2

poblano chiles, seeded and chopped 0teaspoons

saffron threads, crushed 177milliliters

uncooked short-grain brown rice 473milliliters

water 473milliliters

chopped yellow onion

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Vina Herminia Lady Label Herminia Tempranillo. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.