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Prepare the Seafood Base

Heat the prepared Seafood Base

  • Saffron threads 0.5 t

Prepare the Pan

  • Olive oil 60.0 ml
  • Small yellow onion, diced 1.0 each
  • Small red bell pepper, diced 1.0 each
  • Garlic cloves, minced 3.0 each
  • Dried mild chorizo, cut into thin half moons 170.0 g

Prepare the Rice

  • Short grain (paella) rice, like Spanish Bomba 550.0 g
  • 400g can diced tomatoes 1.0 each
  • Peas (thawed) 150.0 g

Finish the Dish

  • Shrimp (16/20), peeled and deveined 455.0 g
  • Mussels, cleaned 455.0 g
  • Little neck clams, scrubbed 500.0 g
  • For garnish: chopped parsley
  1. Prepare the Seafood Base

    • Combine 30 ml of the concentrated base in 1L of boiling water.
  2. Heat the prepared Seafood Base

    • Heat the prepared Seafood Base.  
    • Turn off the heat and add saffron – steep for 10-15 minutes.
  3. 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.
  4. 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.
  5. 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.