King Prawn Paella* Recipe
PEI Mussels, Little Neck Clams, Sweet Pea & Pepper Rice, Saffron Shrimp Broth, Smoked Almonds
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a pot, heat the shrimp broth and add saffron threads. Keep it warm on low heat.
Sauté the Vegetables
In a large paella pan or skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until translucent.
Add Rice and Vegetables
Stir in the basmati rice, diced bell peppers, and green peas. Cook for about 2-3 minutes, stirring occasionally.
Combine Broth and Season
Pour in the warm saffron shrimp broth and season with salt and black pepper. Bring to a boil, then reduce heat to low.
Add Seafood
Arrange the king prawns, PEI mussels, and little neck clams on top of the rice mixture. Cover and cook for about 10-15 minutes until the seafood is cooked through and the rice is tender.
Garnish and Serve
Remove from heat and let it sit covered for a few minutes. Garnish with chopped smoked almonds before serving.