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
- 1
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.
- 2
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.
- 3
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.
