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Al Dente's Shellfish Paella in a Clay Casserole



  • 1/3 cup olive oil
  • 2 pounds white onions
  • 2 1/2 pounds tomatoes
  • 2 pounds green bell peppers
  • 16 manila clams
  • 8 mussels
  • 1 pound squid
  • 8 jumbo shrimp
  • 1/2 pound Spanish chistorra
  • 1 pound chicken
  • 1 1/2 cups short rice
  • Touch of saffron
  • 2 liters chicken broth


  1. Heat oil in a shallow clay casserole or large skillet. Add onions and sauté slowly over low heat, adding tomatoes, peppers, chistorra, chicken, squid, clams, shrimp, mussels and saffron.
  2. Add rice and chicken broth. Cook for about 25 minutes.
  3. Let stand for 10 minutes before serving.

Source: Al Dente's, Scottsdale, Arizona

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