-
1
Preheat an oven to 450 degrees.
-
2
Heat a large sauce pot on medium heat and add the butter and olive oil.
-
3
When they are melted add the garlic, jalapenos, onion, red bell pepper and fennel.
-
4
Add a little cracked black pepper and the bay leaf.
-
5
Stir and allow to cook until very fragrant, about 5 minutes.
-
6
Now add the clams, shrimp and wine.
-
7
Cover the pot.
-
8
Turn the heat to high.
-
9
Let the clams steam open and remove them to a bowl as they do.
-
10
Remove the shrimp too.
-
11
Turn off the heat and allow the broth to cool a little.
-
12
Remove the clams and shrimp from their respective shells.
-
13
Cut the shrimp into bite sized pieces and reserve with the clams for later.
-
14
Strain the vegetable and clam liquor and reserve combined with the chicken stock.
-
15
Warm them both together in a separate pot.
-
16
Clean out the sauce pot and return it to the stove.
-
17
Turn the heat on to medium and add the reserved 3 tablespoons virgin olive oil.
-
18
When it is warm add the rice and stir well to coat all of the grains.
-
19
Begin adding the reserved the liquor/stock mixture by adding 1 cup of it first, stirring constantly allowing it to become almost entirely assimilated by the rice.
-
20
Now add in the next 1/4 cup of stock/liquor and the saffron and stir again.
-
21
Repeat stirring and add all of the broth and stock until all of it is absorbed.
-
22
Season to taste.
-
23
Fold in the cooked shrimp and clams.
-
24
Spoon this mixture into the poblanos and place them on a nonstick baking sheet pan and warm through.
-
25
Serve immediately
