Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ozburn (hbwk07a) 20 Garlic; finely chopped
12 sm Clams in shell 2 md Onions; finely chopped
2 lb Shrimp; shell; devein 2 Green peppers; chop fine
4 tb Olive oil 2 lg Tomatoes; peel
1 tb Butter 1/2 c Pimiento-stuffed olives
1 c Long grain rice -- sliced
1 ts Salt 2 ts Paprika
1 Bay leaf 1/8 ts Cayenne
1 Chicken bouillon cube 1 1/2 c Cheddar cheese; grated

Wash clams and shrimp thoroughly; place clams in saucepan with 6 cups
water; bring to boiling, add shrimp and cook over high heat,
covered, for 5 minutes. Remove from heat; pour off shellfish liquid
to make 2 1/4 cups; set aside clams and shrimp in remaining broth;
keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice
and stir to coat well. Add reserved 2 1/4 cups liquid, salt, bay leaf
and bouillon cube; bring to boiling, reduce heat, and simmer,
covered, without stirring, for 25 minutes. Pre-heat oven to 375~;
meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and
green pepper until green pepper is tender, about 10 minutes. Chop
tomatoes; add to sauteed vegetables with olives, paprika and cayenne;
cook 5 minutes longer; keep warm. Drain shellfish and add with rice
to tomato mixture; stir gently to blend; turn into paella pan or
shallow, 4 quart casserole; sprinkle cheese over top of all; bake
10-15 minutes, or until cheese is melted and bubbly. (wrv)

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