Subj : 3/27 Nat'l Paella Day - 1
To   : All
From : Dave Drum
Date : Thu Mar 27 2025 02:37 pm

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
 
MMMMM

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