Paella Mar y Montaña Recipe
head-on gulf prawns a la plancha, clams, mussels, fresh english peas, chorizo, ATOP bomba rice, cooked in fire roasted tomato soffrito, and jamon-shellfish broth
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Ingredients
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Seafood
Vegetables and Legumes
Meats
Grains
Liquids
Spices and Seasonings
Method
Preparation
Prepare the Sofrito
In a large paella pan, heat olive oil over medium heat. Add diced chorizo and jamon, cooking until browned. Stir in the fire-roasted tomato puree and let it simmer for 5 minutes.
Cook the Rice
Add the bomba rice to the pan and stir to coat the rice with the sofrito. Pour in the shellfish broth and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until the rice is just tender and has absorbed most of the liquid.
Add Seafood and Peas
Gently stir in the clams, mussels, and fresh peas. Arrange the gulf prawns on top. Cover the pan with a lid or aluminum foil and cook for an additional 10-15 minutes, until the seafood is cooked through and the shells have opened.
