The Paella Recipe
A bounty of Littleneck Clams and Shrimp come together in a fragrant Saffron Rice with Local Chorizo Sausage and Charred Lemon. Love that Socarrat! Serves 2-3, Comes with Dressed Greens
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Ingredients
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Seafood
Meats
Grains
Produce
Liquids
Spices
Salad
Method
Preparation
- 1
Prepare the Ingredients
Rinse the Littleneck clams under cold water, scrub any dirt off the shells, and set aside. Peel and devein the shrimp if not already done. Dice the red bell pepper and mince the garlic.
- 2
Prepare the Salad
In a small bowl, combine mixed greens with lemon juice and olive oil. Toss to dress and set aside.
Cooking
- 3
Cook the Chorizo
In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chorizo sausage, cooking until browned and fragrant, about 3-4 minutes.
- 4
Sauté the Vegetables
Add the diced red bell pepper and minced garlic to the pan with the chorizo. Sauté for 2-3 minutes until the vegetables are softened.
- 5
Add the Rice and Spices
Stir in the saffron rice, paprika, salt, and pepper. Cook for another 1-2 minutes to toast the rice slightly.
- 6
Add the Stock
Pour in the fish stock and add the saffron threads. Bring to a simmer, then reduce the heat to low and cover the pan. Cook for about 15 minutes.
- 7
Add Seafood
After 15 minutes, add the Littleneck clams and shrimp on top of the rice mixture. Cover again and cook for an additional 5-7 minutes until the clams have opened and the shrimp are pink and cooked through.
- 8
Create Socarrat
Increase the heat to medium-high for the last 2 minutes of cooking to create a crispy bottom layer (socarrat). Keep an eye on it to prevent burning.
- 9