Authentic Spanish Paella with Clams, Mussels, and Prawns
Serving Size / Yield
- 2 3/4 C. chicken stock
- 2/3 C. dry white wine
- 4 lemons, wedged
- salt, to taste
- pepper, to taste
- 1/4 C. Spanish olive oil (regular is fine as well)
- 1 lg. red onion, minced
- 2 Tbs. minced garlic
- 2 Tbs. tomato paste
- 1 C. diced tomatoes (with juice)
- 1/8 tsp. saffron
- 1-2 tsp. smoked paprika
- 2 C. arborio rice
- 1 lb. clams
- 1/2 lb. mussels
- 1/2 lb. prawns (or shrimp, whatever you prefer)
- parsley and basil, for garnish
Heat the oven to 450. Warm the stock in a small saucepan. Put lemons and tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 Tbs. olive oil. Toss until well coated.
Heat remaining oil in a large skillet or paella pan over high heat. Add onion and garlic when the oil shimmers, stirring constantly, until vegetables become tender. Season to taste. Add tomato paste, saffron, and Spanish paprika and cook for two more minutes. Add the rice and and heat, stirring until shiny (approximately another two minutes). Add white wine and bring to a simmer. Keep simmering until the wine is absorbed by the rice. Add seafood and warm chicken stock. Fold in the tomatoes and most of the lemon (reserve approximately 4-5 wedges).
Put remaining lemon wedges on top of the paella and dump juiced from the tomato and lemon mix into the paella pan. Roast for approximately 15 minutes, or until the rice is dry and tender. If it is not, cook for an additional 10-15 minutes. When rice is ready, turn off oven and let pan sit for 5 to 15 minutes. After it has set, place pan back over high heat to form a crust on the bottom.
Remove pan from oven and sprinkle with parsley and basil.