Subj : 3/27 Nat'l Paella Day - 1
To   : All
From : Dave Drum
Date : Thu Mar 27 2025 14:37:09

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Seafood Paella w/Chorizo
Categories: Seafood, Pork, Vegetables, Herbs, Rice
     Yield: 4 Servings

   1/4 ts Saffron strands
   500 g  (18 oz) baby clams; scrubbed
   250 g  (9 oz) mussels; scrubbed
   900 ml (3 3/4 c) hot chicken stock
     3 tb ( to 4 tb) olive oil
   250 g  (9 oz) spicy chorizo; thick
          - sliced in coins
     4 sl Pork belly; in 3-cm (1 1/4")
          - thick pieces
   250 g  (9 oz) raw large prawns or
          - jumbo shrimp, peeled,
          - deveined, heads removed
     2 lg Garlic cloves; crushed
     2    Ripe tomatoes; fine chopped

   350 g (scant 2 c) bobma, Calasparra
 :       - or arborio rice
 :       sea salt & fresh ground
 :       - pepper

 Heat the saffron strands in a small dry frying
 pan/skillet, until lightly toasted. Set aside. Discard
 any of the cleaned clams or mussels that do not close
 when tapped on the work surface. Transfer them to a
 large sauce pan/pot and add a splash of water. Cook,
 covered, over high heat for 3-4 minutes, until the
 shells have opened (discarding any that remain closed).
 Set the clams and mussels to one side.

 Heat half of the oil in a 30-cm (12") paella pan (or
 shallow flameproof casserole dish) and fry the chorizo
 over a medium heat, until golden and the fat is
 released. Remove with a slotted spoon and set aside.
 Repeat with the pork belly and fry for 2-3 minutes, then
 remove and set aside. Sear the prawns/shrimp for 1
 minute on each side, until golden, adding more oil as
 necessary. Remove and set aside.

 Lower the heat and gently fry the garlic in the pan for
 5 minutes. Stir in the tomatoes and and cook over a
 medium heat for 5 minutes, until the sauce is quite dry.
 Return the pork pieces to the pan with the stock, bring
 to the boil and then stir in the rice and a little salt
 and pepper. Simmer gently for 15 minutes. Stir in the
 prawns/shrimp, clams and mussels, and simmer for a
 further 10 minutes, until the rice is al dente and the
 prawns/shrimp are cooked. Remove the pan from the heat
 but leave to sit for 10 minutes before serving.

 Serves 4

 RECIPE FROM: https://www.hotpaella.com/

 Uncle Dirty Dave's Archives

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