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

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

    1/4 ts Saffron strands
     18 oz Baby clams (500 g); scrubbed
      9 oz Mussels (250 g); scrubbed
  3 3/4 c  Hot chicken stock (900 ml)
      3 tb Olive oil; up to 4 tb
      9 oz Spicy chorizo (250 g);
           - thick sliced in coins
      4 sl Pork belly; in 3 cm (1-1/4")
           - thick pieces
      9 oz Raw large prawns or
           - jumbo shrimp (250 g);
           - peeled, deveined,
           - heads removed
      2 cl Garlic; crushed
      2    Ripe tomatoes; fine chopped
      2 c  Bobma, Calasparra, or
           - arborio rice (350 g); scant
           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 to 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 to
  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.

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

  Uncle Dirty Dave's Archives

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