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/

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