Seafood Paella

Seafood Paella. I've always loved seafood, especially shellfish. I've been making my version of Paella ever since we used to holiday in Majorca many years ago. Sometimes I make it with chicken and prawns with peppers but, now that I have discovered that clams are cheaper than mussels here, this seafood paella is my favourite. The clams I have used are called  'amandes de mer', which translates to dog cockle, a European clam.  

I'm sure that Spanish cooks would be horrified by my method, which is a combination of moules mariniere and risotto, but it works for me as I like to make sure the seafood is cooked but not tough. You will need one big pot for the shellfish and a deep frying pan with a lid for the rice.

Heat a little oil and butter in the frying pan and gently fry the onion for a few minutes until transparent. Add the garlic for a further minute then tip in the rice. I use normal basmati rice for this but I don't wash it as the starch improves the consistency at the end. Stir the rice until it is all covered in the oil and then tip in some vegetable stock. You could add a few strands of saffron too. Put the lid on and stir occasionally for about 10 minutes until cooked adding asparagus or green beans after 5 minutes.

In the large pot heat butter and oil before adding finely chopped shallots and garlic for a couple of minutes. Pour in stock and dry white wine and bring to a simmer before adding the clams. Put a lid on for a few minutes then tip in the mussels. It should only take a few minutes for all of the shells to steam open. Of course, if your clams and mussels are the same size put them in at the same time.

If you are in any doubt about how to prepare the mussels and clams you will find instructions here. 

Add cooked prawns to the rice along with some chopped Chorizo and extra white fish if liked. If the rice looks too dry add a couple of ladles of the shellfish liquor.

Pile all of the shellfish over the rice, scatter over some chopped parsley and serve with lemon wedges.

For me, this seafood paella it's the perfect meal.

How do you eat your shellfish?

Table of Contents

Seafood Paella

Amanda

Clams and mussels cooked in white wine and garlic are added to rice, chorizo, prawns and asparagus for a great sharing dish.

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Servings 4

Ingredients

  

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For the clams and mussels

• 500 g prepared clams
• 500 g prepared mussels
• 1 clove garlic minced
• 2 shallots finely chopped
• 100 ml dry white wine
• 500 ml vegetable stock
• 1 tbsp oil

For the rice

• 1 onion sliced
• 2 cloves garlic minced
• 8 spears asparagus in 5cm pieces
• 1 tbsp oil
• knob butter
• 250 g long grain rice
• 1 litre vegetable stock
• 125 g chorizo diced
• 12 large cooked prawns
• 1 lemon quartered
• saffron few strands

Instructions

 

• Heat  the oil in a large lidded saucepan capable of holding the shellfish then soften the shallots and garlic for a couple of minutes.

   
• Pour in stock and dry white wine and bring to a simmer before adding the clams and adding the lid.
  
• After a few minutes tip in the mussels and replace the lid. It should only take a few minutes for all of the shells to steam open. Of course, if your clams and mussels are the same size put them in at the same time.
  
• Heat the oil and butter in a large, lidded frying pan and gently fry the onion for a few minutes until transparent.
• Add the garlic for a further minute then tip in the rice.
• Stir the rice until it is all covered in the oil and then tip in some vegetable stock and a few strands of saffron before adding the lid.
• Stir occasionally for about 10 minutes until cooked adding asparagus or green beans after 5 minutes.
• Add cooked prawns to the rice along with some chopped Chorizo and extra white fish if liked. If the rice looks too dry add a couple of ladles of the shellfish liquor.
• Pile all of the shellfish over the rice with a slotted spoon, scatter over some chopped parsley and serve with lemon wedges.

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