CURRY SEAFOOD PAELLA WITH RICE AND NOODLES

CURRY SEAFOOD PAELLA WITH RICE AND NOODLES image

Categories Rice Shellfish Bake Quick & Easy

Yield 4 large servings

Number Of Ingredients 22

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Ingredients

1 large onion chopped
2 cloves of garlic, mashed
4 tablespoon vegetable oil (+ 1 teaspoon later)
1 1/2 cup of medium grain rice (not washed)
3 oz. spagetti noodles broken in 1" sizes (about 1 cups)
2-3 tablespoon of yellow curry powder (depends on how much curry flavor you want)
1 1/2 teaspoon of ground cumin
1 teaspoon of sweet paprika
1 teaspoon of cayenne
1/2 teaspoon of ground black pepper
1 teaspoon Kosher salt
3 cup chicken stock
1 1/4 cup of canned chopped tomato with its natural juices
1/2 cup of defrosted green peas
1/4 cup each of frozen corn and diced carrots, defrosted
12 Clams, scrubbed and sand free
12 Scallops, tough muscle removed
16 Mussels, debearded and washed thoroughly
16 Shrimps with shell, deveined and cleaned
1 large squid, chopped in 1/2" rings
chopped parsley or cilantro for garnish
1/2 cup of chopped cashews for garnish(optional)

Steps:

Preheat the oven to 375 F. Saute the chopped onions in the 4 tablespoon of vegetable oil in medium heat on a wide, oven safe pan (or paella pan/even a roasting pan for large servings). Saute until soft, about a minute. Then add half of the mashed garlic, rice, and noodles and saute until noodles/rice are well coated in the mixture, about 2-3 mins. Add all the dry spices (excluding salt) and continue to saute for another minute. Add the chicken stock and canned tomatoes in the pan with the rice/noodles. Stir till combined and cover with foil under the medium heat until slight boil, about 3-5 mins. (Occasionally stir so the rice/noodles do not stick on the bottom of the pan) Uncover the pan, add the defrosted corn and carrots, then place the clams and mussels on top of the mixture. Cover pan tightly with heavy duty foil. Bake until rice/noodle is tender, about 25-30 minutes. As the rice is baking, combine the shrimp, squid, and scallops with salt, pepper, and a 1 tsp of oil in a separate bowl. Set aside. Open the foil, then quickly arrange a single layer of the shrimp, squid, and scallop mixture. Also sprinkle the defrosted peas on top of the seafood. Immediately cover the pan again with the foil and bake another 15-20 mins until the shrimp is opaque (* Note: Do not over cook seafood at this point unless rice is not done. Check every 3 mins afterwards until rice is soft. If there is excess liquid, take off the foil to evaporate some of the liquid) Uncover and slightly fluff the rice mixture with a fork. Sprinkle parsley or cilantro over the pan and add the chopped cashews for final garnish.