INGREDIENTS:
- 1 pound Medium Shrimp with Shells
- 1 Pound Manila Clams
- 1 Pound Mussels
- ½ Cup Almonds
- ½ Cup Dry White Wine
- Large pinch of Saffron
- 4 Ounces Prosciutto, diced
- ¼ Cup Extra Virgin Olive Oil
- 4 Cups Fish Stock (I made shrimp stock from saved shells, clam juice would work as well)
- 3 Bay Leaves
- 1 Large Onion, diced
- ½ Teaspoon Sea Salt
- 1 Red Bell Pepper, stemmed, seeded and diced
- 5 Cloves Garlic, minced
- 1 Tablespoons Fresh Rosemary, chopped
- 1 Tablespoon Fresh Thyme leaves
- 1 Cup of canned tomatoes (or by all means use peeled and diced fresh tomatoes if they’re in season)
- 1 Tablespoon Tomato Paste
- ½ Teaspoon Freshly Ground Black Pepper
- 1 Lemon
- ¼ Chopped Fresh Flat Leaf Parsley
- A Few Teaspoons of Spanish Smoked Paprika
METHOD:
- Peel the shrimp, reserving the shells for stock. Also rinse the clams in colld water and scrub and de-beard the mussels. Set aside in the refrigerator.
- Blend the almonds in a blender or food processor into a fine meal. Don’t go too crazy or the flour will separate and get oily. Set aside.
- Add the saffron to the white wine to allow it to bloom.
- Heat the fish stock (or bottled clam juice) to a simmer and add the shrimp shells and bay leaves. Leave stock on a very low simmer, covered, as you prepare the rest of the dish.
- In a very skillet or heavy bottomed stock pot, fry the prosciutto over medium high heat to render some of the fat. Remove the ham and set aside.
- Reduce the heat to medium and add the olive oil, onions, peppers, and salt. Saute until the vegetables start to become tender (about 8 minutes).
- Add the garlic and herbs. Continue to saute until the garlic is cooked.
- Deglaze the pan with the wine a few minutes, then add the tomatoes, the tomato paste, the black pepper. Pour in most of the stock, making sure there is room in the pan for the shellfish. Bring to a simmer and allow to simmer for about 5 minutes.
- Add the shrimp next, and stir in the almond meal.
- Add the mussels and clams. Continue to simmer until the shrimp are pink and cooked and the mussels and clams open up. It’ll only take a few minutes.
- Remove from heat and squeeze in the juice of the lemon.
- Plate in shallow bowls and garnish with parsley and a dusting of paprika.
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Image Source:*slowburningpassion.com
Source:slowburningpassion.com
