Spanish sea food rice

Spanish sea food rice

By
From
Posh Rice
Serves
4
Prep
60 mins

A take on the classic Valencian seafood paella. You want the rice to crisp a little on the bottom of the pan – this is called ‘socarrat’ and is considered a delicacy.

Ingredients

Quantity Ingredient
850ml hot chicken stock
1/4 teaspoon saffron
1 tablespoon olive oil
200g chorizo, sliced
6 rashers smoked streaky bacon, roughly chopped
1 large onion, sliced
3 garlic cloves, crushed
3 plum tomatoes, finely chopped
1 teaspoon sweet smoked paprika
350g bomba or paella rice
300g mussels, cleaned
300g clams, cleaned
250g raw shell-on prawns, cleaned
small bunch parsley, roughly chopped
salt
freshly ground black pepper
2 lemons, cut into wedges, to serve

Method

  1. Pour the stock over the saffron and set aside. Heat the oil in a large paella or frying pan over a medium heat. Add the chorizo and bacon and cook until beginning to crisp. Add the onion and garlic, then lower the heat and cook for 8 minutes until softened. Turn up the heat a little and stir through the tomatoes and paprika, then cook for 5 minutes more. Tip in the rice, season and stir for 2 –3 minutes until the rice is golden. Pour over 750ml of the saffron stock, bring to the boil, cover, then lower the heat and simmer for 15 minutes.
  2. Wash the shellfish and discard any mussels or clams that don’t close when tapped. Once the rice is cooked, quickly tip the seafood into the pan and pour over the remaining stock. Cover with the lid again, increase the heat to medium and cook for 10–15 minutes until the mussels and clams have opened and the prawns are pink. Set aside to steam for 10 minutes. Discard any clams or mussels that haven’t opened. Scatter over the parsley and serve with lemon wedges.
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