Ingredients

• 1 TBSP extra virgin olive oil
• 2 TBSP minced garlic
• 3 pounds fresh littleneck clams
• 1 cup dry white wine
• juice of 1 lime
• 1 jalapeno pepper, sliced thin
• red chili pepper flakes, to taste

Instructions

1. In a large pot with a lid, warm oil over medium heat. Add garlic and cook until garlic is slightly softened, about 2 minutes.
2. Add jalapeno pepper and wine and simmer for about 3 minutes.
3. Stir in clams and cover pot. Cook until clams open, about 5 to 10 minutes. Use a slotted spoon to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don’t open.)
4. Stir lime juice and red pepper flakes into the pan sauce and let cook for about a minute.
5. Spoon that sauce over clams and serve.

Ingredients

• 8 TBSP olive oil
• 1 box vegetable stock (or homemade mushroom broth)
• 1.5 pounds crimini mushrooms, quartered
• salt + pepper
• 1 large onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/2 poblano chile, seeds removed, finely chopped
• 3 TBSP minced garlic
• 1.5 cups short grain Spanish rice (such as Bomba)
• 1 cup dry white wine
• 1 bunch small kale, stems removed, chopped
• 1/2 pound mussels
• 1/2 pound shrimp, deveined and peeled

Instructions

1. Preheat oven to 425 degrees. Heat 2 TBSP oil in a 12” paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5–7 minutes longer; season with salt and pepper and transfer to a plate.
2. If you are not making your own mushroom broth, then put entire box of vegetable stock in a saucepan and keep warm on stovetop.
3. Add 2 TBSP oil to pan and cook onion, pepper, and chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, about a minute more; season with salt and pepper.
4. Add rice and cook, stirring constantly, until rice is translucent, about 3 minutes. Add wine and cook, stirring, until completely evaporated, about 2 minutes. Return mushrooms to pan and add mushroom stock just to cover rice. Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 minutes. (Shake pan after adding more stock to distribute evenly.)
5. Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan, about 6–8 more minutes.
6. Meantime, heat remaining 2 TBSP oil in a large skillet over medium-high heat. Add kale and cook, tossing, until wilted. Spoon over paella.
7. In that pan you cooked the kale, heat another 2 TBSP oil and lightly cook mussels and shrimp for 2-3 minutes until mussels open and shrimp begins to pink. Spoon both on top of kale/paella.
8. Transfer pan to oven and cook paella another 8–10 minutes until shrimp is cooked through.
9. Serve in pan. ENJOY.

Notes

A Recipe From Jamie Shupak | www.thetvdinner.com