Traditional Shellfish Paella
A classic Seafood Paella with shrimps, mussels and neck clams. Saffron, chorizo and the selected vegetables adds a delicious flavour into the dish.
Main Course
Ingredients per serving
Prepare the Seafood Base
Heat the prepared Seafood Base
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Saffron threads 0.5 t
Prepare the Pan
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Olive oil 60.0 ml
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Small yellow onion, diced 1.0 each
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Small red bell pepper, diced 1.0 each
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Garlic cloves, minced 3.0 each
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Dried mild chorizo, cut into thin half moons 170.0 g
Prepare the Rice
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Short grain (paella) rice, like Spanish Bomba 550.0 g
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400g can diced tomatoes 1.0 each
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Peas (thawed) 150.0 g
Finish the Dish
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Shrimp (16/20), peeled and deveined 455.0 g
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Mussels, cleaned 455.0 g
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Little neck clams, scrubbed 500.0 g
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For garnish: chopped parsley
Preparation
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Prepare the Seafood Base
- Combine 30 ml of the concentrated base in 1L of boiling water.
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Heat the prepared Seafood Base
- Heat the prepared Seafood Base.
- Turn off the heat and add saffron – steep for 10-15 minutes.
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Prepare the Pan
- In a 14 inch sauté pan or cast iron pan, heat the oil and sauté the onion and the peppers for 3-4 minutes.
- Add the garlic and chorizo and sauté for 2 more minutes over medium heat.
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Prepare the Rice
- Add the rice and cook, stirring for 4-5 minutes.
- Stir in stock, tomatoes and peas and taste for seasoning – adjust as needed with salt and black pepper.
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Finish the Dish
- Spread the rice evenly, bring to a simmer and cover.
- Cook for about 15 minutes on low heat, or until liquids are absorbed.
- Arrange shrimp and clams on top, cover and cook for 1-2 minutes, add mussels, cover and cook until mussels and clams are just open, and shrimp are cooked through.
- Garnish with parsley and serve.
