Double Arrow Resort of Seeley Lake, Montana

Try a Double Arrow Recipe

Double Arrow Seafood Paella

Serves 4
1 pound of little neck clams
1 pound of black mussels
2 pounds of peeled and devienged jumbo prawns
½ pound of sliced andouille sausage
4-3 ounce lobster tails split in half
4 ea crab claws
2 portabella mushrooms large dice
½ green onions chopped
2 tablespoons chopped garlic
1/8 cup sun dried tomatoes julienned
½ cup of diced fresh roma tomatoes
2 cups Basmati rice
4 cups cold water
2 tablespoons butter
1-tablespoon olive oil
¼ teaspoon saffron
S&P to taste

In a medium saucepan bring the four cups of water, basmati rice, saffron and butter to a boil add salt and pepper to taste remembering that the fresh seafood will bring its own saltiness to the dish as well. Cover the pan and reduce the heat to low and cook until almost all of the water has been absorbed.

In a large skillet that is oven proof and that preferably has a lid, add the olive oil and chopped garlic. Cook the garlic over medium heat until it just begins to brown, add all of the remaining paella ingredients reserving the roma tomatoes for the end so as to allow them to retain as much firmness as possible. Cook all ingredients together in the skillet just until the shrimp begin to turn pink and curl. Add the already hot saffron rice to the skillet and stir all ingredients together. Place the skillet into a preheated 350-degree oven and bake for 25 minutes stirring frequently when the clams and mussels begin to open the dish is done. Remove from oven and add the roma tomatoes, and serve in skillet or plate each portion individually. Serve with your favorite chilled white wine and enjoy