Rice Recipes
Baked Spanish Rice with Seafood and Sausage
Yield: 6 servings
Ingredients
- 1 (6 1/2 ounce) can chopped clams
- 1 (14 1/2 ounce) can reduced-sodium peeled and diced tomatoes
- 1 (8 ounce) bottle clam juice
- 1/2 pound turkey kielbasa sausage
- 2 tablespoons olive oil, divided
- 1 cup finely chopped onion
- 2 medium cloves garlic, peeled and minced
- 2 bell peppers (red and yellow or green), stemmed, seeded and thinly sliced
- 1 small bulb fennel, cored and finely chopped
- About 6 tablespoons water
- 1/4 cup dry white wine or 3 tablespoons chicken broth mixed with 1 tablespoon lemon juice
- Optional: 1 teaspoon saffron threads
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound medium-size cooked, peeled and deveined prawns
- 8 black olives (Kalamata or oil-cured), pitted and coarsely chopped
- 1/2 cup coarsely chopped parsley
- Lemon wedges
Instructions
- Heat oven to 325 degrees F.
- Drain the juice from the clams into a 4 cup measuring cup. Refrigerate the clams.
- Drain the juice from the tomatoes into the measuring cup; reserve the tomatoes.
- Pour the bottled clam juice into the cup; add water to equal 3 1/4 cups liquid.
- Remove the skin from the kielbasa; cut into 1/2 inch slices.
- Heat 1 teaspoon olive oil in a 12 inch skillet over medium heat.
- When hot, put the kielbasa into the pan and sauté until golden and cooked through. Remove from the pan.
- Put the remaining oil into the pan.
- Add the onion and sauté for 4 minutes.
- Stir the garlic, bell peppers and fennel into the onions.
- Add a couple of tablespoons water and sauté the vegetables until softened, about 10 minutes. Add additional water if necessary to keep the vegetables moist.
- Put the tomatoes into the pan along with the wine or broth mixture and saffron. Simmer for 5 minutes.
- Put the rice into the pan, stirring to coat with the vegetable mixture.
- Season with salt and pepper.
- Pour the clam juice mixture into the pan and bring to a boil, stirring well. Cover and put on center rack of oven.
- Bake for 20 minutes.
- Spread the clams, kielbasa, shrimp and olives on top of the rice; do not stir in at this point.
- Re-cover the pan, put back into the oven and cook for 10 minutes.
- Remove from the oven and fold all of the ingredients together. Set aside, covered, for 10 minutes.
- Sprinkle the parsley on top and serve with lemon wedges.
Nutrition
Per serving: 432 calories, 23g protein, 14g fat (3g saturated fat), 50g carbohydrates, 94mg cholesterol