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Ingredients:
2 cups short grain rice often called pearl rice.
(Traditionalists use Calaspara or Bomba rice )
1 / 4 lb Chorizo, or a good smoked sausage
1 / 2 lb large prawns
1 lb small steamer clams
1 lb mussels
1 cup chopped Spanish onion
1 head of garlic cut and blanched in water
1 cup canned plum tomato
2 tablespoons Spanish paprika (smoked paprika if you have it)
2 pinches saffron
1 / 4 cup fresh parsley chopped
4 cups seafood or chicken stock
1 / 4 cup Olive oil for saute
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Marinate the Saffron 1 / 2 cup of the stock for 10 minutes or so. |
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If you can find smoked Spanish paprika use it. Make sure it is fairly fresh, not 3 years old. |
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Brown the slices of Chorizo or smoked sausage
There is even low fat turkey sausage you can use to
cut down on calories. |
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This is Spanich Bomba rice. In most grocery stores they have a short grain or Pearl rice which works also. |
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Here are the ingredients assembled. I blanched the garlic in
boiling water for a few minutes so the cloves would slice out
and then chopped them. the sharpness of the garlic is much less
when blanched also, otherwise use about half the amount.
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1. Saute the onions in the olive oil in a Paella pan or a shallow frying pan. ![](../../4/IMG_9244.JPG)
2. Add the rice and saute for another minute. ![](../../4/IMG_9246.JPG)
3. Add the parsley, paprika, tomatoes and cook for another minute.
4. Add the stock and saffron with the water, and bring to a simmer.
Cook for 15 mim - 20 minutes or until the rice is almost tender. Do not over cook the rice or it will mush. ![](../../4/IMG_9255.JPG)
5. Add the prawns and simmer for 3 minutes. ![](../../4/IMG_9257.JPG)
Then add the mussels and clams and simmer for till they open.
You may want to cover with foil so there is enough heat around the mussels and clams. ![](../../4/IMG_9264.JPG)
Top with chopped parsley and serve with lemon wedges
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