Recipe credit goes to: Alaskan Brewing Company
1 bottle Alaskan Pale Ale
10 oz. water
8 slices bacon
3/4 cup chopped onion
5 cloves chopped garlic
1 chopped serano pepper (optional)
1 2/3 cup long grain rice
1/2 tsp saffron
9 oz. chicken broth
16 oz. can chopped tomatoes
1 chopped fresh tomato
1 dozen clams or other shellfish (oysters, crab, mussels)
12 oz. liquid from steamed clams/shellfish
2 Tbsp parsley, chopped
½ Tbsp white wine vinegar
1 tsp oregano
1 tsp cilantro
1 tsp paprika (or Eritrean chili powder)
1 tsp salt (optional)
Steam the clams and/or other shellfish in 6 oz. Alaskan Pale Ale & 10 oz. water until open. Set aside and reserve liquid.
Cook the diced bacon in paella pan or large pan with lid that is suitable for stove top and oven. Add onion, garlic and pepper to bacon and grease. Cook until soft. Add rice and saffron to pan and cook while stirring for 5 minutes.
Add remaining ingredients and 12 oz. of the reserved steaming liquid and bring to a boil. Arrange clams/shellfish on top of rice mixture. Bake covered 15 – 20 minutes at 350 degrees F. or uncovered 20 minutes at 375 degrees F. Do not stir. Serve with Alaskan Pale Ale.
Combining this spicy Mediterranean hit with the cool, crisp flavor of Alaskan Pale Ale offers the best of two worlds. Viva la difference!