Paellita en Relleno Recipe

Name: Paellita en Relleno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 4 tablespoons plus 3 tablespoons virgin olive oil; 3 cloves of raw, minced garlic; 2 jalapenos, stems and seeds discarded, minced; 1/2 of a red onion, diced medium; 1 red bell pepper, stem and seeds discarded, diced small; 1/2 bulb fennel, core discarded and diced small; 1 bay leaf, broken; 6 large shrimp still in their shells; 18 tiny clams, scrubbed; 1 cup white wine; 1 cup arborio rice; 1 medium pinch saffron; 2 1/2 cups chicken stock; Salt and pepper, to taste; 6 small Poblano chilies, fried and peeled, seeds discarded, stem left on; Note: Additional vegetable garnishes could be folded into the paella rice if you like. Cooked shelled sweet peas, roasted bell pepper(s) strips, cooked mushrooms and or corn kernels etc.

Servings: persons

2 tablespoons butter
4 tablespoons plus 3 tablespoons virgin olive oil
3 cloves of raw, minced garlic
2 jalapenos, stems and seeds discarded, minced
1/2 of a red onion, diced medium
1 red bell pepper, stem and seeds discarded, diced small
1/2 bulb fennel, core discarded and diced small
1 bay leaf, broken
6 large shrimp still in their shells
18 tiny clams, scrubbed
1 cup white wine
1 cup arborio rice
1 medium pinch saffron
2 1/2 cups chicken stock
Salt and pepper, to taste
6 small Poblano chilies, fried and peeled, seeds discarded, stem left on
Note: Additional vegetable garnishes could be folded into the paella rice if you like. Cooked shelled sweet peas, roasted bell pepper(s) strips, cooked mushrooms and or corn kernels etc.

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

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 4 tablespoons plus 3 tablespoons virgin olive oil, 3 cloves of raw, minced garlic, 2 jalapenos, stems and seeds discarded, minced, and more.

Yes, Paellita en Relleno falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paellita en Relleno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions