Monday, April 12, 2010


I used to make this recipe in England, and now make it here in California with slightly different ingredients. If you do not know Paella, it is an everyday Spanish dish, and its ingredients vary greatly, but the nearer you are to the coast, the more seafood it will contain. As well as seafood, it also contains chicken and pork (even if in the form of sausage or ham).

Ingredients (serves 4)

1 lb clams (littlenecks are good)
1/2 lb shell on large shrimp
2 cooked boneless chicken breasts
2 mild italian or chorizo sausages
1 medium sized red pepper
1 can diced tomatoes
1 tbsp. olive oil
1/2 large onion chopped
1 crushed garlic clove
12 oz bottled clam juice
1/2 glass dry white wine
10 oz long grain rice
Saffron threads (infused)
5 oz fresh or frozen peas (thawed)
Salt & pepper to taste
Lemon & parsley garnish

You can vary the ingredients by adding mussels, langostinos, or lobster and you can use ham or pork instead of sausage.

1. Prepare the shellfish. Wash the shrimp under running water, and scrub the clams and leave to soak to remove any sand (if they are particularly sandy, leave them for 5-6 hours).

2. Pour boiling water on the saffron threads and leave to infuse for 15-20 minutes.

3. Chop the onion into small pieces, and crush the garlic.

4. Remove the seeds from the pepper and cut into strips.

5. Part cook the sausage in a frying pan with a little cold water for about 6 minutes. Remove from pan and leave for a few minutes to cool. Blot with a paper towel to remove excess fat and remove the skin with scissors. Cut the sausage into small pieces.

6. Heat the olive oil in a frying pan and lightly fry the onion and crushed garlic until the onion is transparent. Add the part cooked sausage and fry over a high heat. Add the pepper to this mixture and cook for five minutes.

7. Add the cooked chicken and tomatoes. Cook gently for 2 minutes before adding the white wine, saffron liquid, and about half the clam juice. Stir well.

8. Stir in the rice, then bring the mixture to the boil.

9. Add the shrimp and the clams and stir well. Cook with the lid on for approx. 20 minutes, until the rice is cooked. Check frequently while cooking, as the rice absorbs the liquid quickly, so add more clam juice as needed.

10. Serve with lemon wedges and parsely garnish. Enjoy!

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