Seafood Paella

serves 4

recipe adapted from Almost Bourdain

prep time: 30 min / cook time: 40 min

INGREDIENTS

12 clams

1 tbsp coarse salt

1 lobster tail

8 medium prawns, shelled and deveined with tails intact

12 small black mussels, scrubbed and beards removed

1 pinch saffron threads

1/4 c hot water

1 chorizo sausage

* I used spicy chorizo

1 large yellow onion, diced

2 cloves garlic, minced

2 tsp sweet paprika

1 1/2 c medium-grain white rice

* I used arborio rice

3 1/2 c chicken stock

2 medium tomatoes, seeded and diced

1 c frozen peas

1 lemon, wedged

INSTRUCTIONS

• Rinse clams under cold water and place in large bowl. Sprinkle with salt, cover with cold water and soak for 2 hours (this purges them of any grit). Discard water and rinse clams thoroughly; drain.

• Combine saffron and hot water in small bowl; let stand for 30 minutes.

• Remove chorizo from the casing and crumble into the paella pan and cook until browned; drain on paper towel. Do not drain the oil.

* I didn't use any oil when cooking the chorizo.

• Add onion to same pan with garlic and paprika; cook, stirring until soft.

• Add rice; stir to coat in onion mixture.

• Return chorizo to pan.

• Add stock and saffron mixture; stir until combined. Bring to a boil; simmer uncovered, about 12 minutes or until rice is almost tender.

• Sprinkle tomatoes and peas over rice; simmer uncovered for 3 minutes.

• Arrange seafood over rice mixture (shellfish should be put in hinge side down) and cover pan with foil; simmer for 5 minutes or until shellfish have opened and prawns are cooked. Discard any unopened shells.

• Serve with lemon wedges.

** ADDIECAKES' NOTES **

• If you do not have a paella pan, you can use wide shallow pan.

• If you happen to have left overs, the paella will be more flavorful the next day. Reheat over the stove and add a little bit of water or broth if the rice becomes too dry.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING