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Sunday, February 20, 2011

Seafood Paella

serves 4
recipe adapted from Almost Bourdain
prep time: 30 min / cook time: 40 min

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

• 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.

• 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.




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