Classic Spanish Paella with Clams, Mussels, Prawns, and Lemon
Serving Size / Yield
- 2 3/4 C. chicken stock
- 2/3 C. dry white wine
- 3 lemons, cut into thick wedges
- salt and pepper
- 1/4 C. good olive oil
- 1 lg. Spanish onion, minced
- 1 Tbs. minced garlic
- 1 Tbs. tomato paste
- 1 C. diced tomatoes (with juice)
- 1/8 tsp. saffron
- 1-2 tsp. Spanish paprika (pimenton)
- 2 C. arborio rice
- 1/2 lb. clams
- 1/2 lb. mussels
- 1/2 lb. calamari rings
- 1/2 lb. prawns (or shrimp, whatever you prefer)
- parsley and basil, for garnish
Preheat oven to 450. Warm the chicken stock in a saucepan. Put lemons and tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 Tbs. olive oil. Toss to coat.
Heat remaining oil in a large skillet or paella pan over medium-high heat. Add onion and garlic, stirring occasionally, until vegetables become tender. Season as desired. Stir in tomato paste, saffron, and Spanish paprika and cook for two more minutes. Add the arborio rice and and heat, stirring until shiny (approximately another two minutes). Add white wine and bring to a simmer. Continue 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.