Ingredients:
2 cups of paella or bomba rice
3-4 cups of seafood or chicken stock
2 lbs fresh clams
8 oz dried chorizo casings removed and sliced
1 red onion diced small
1 red bell pepper diced small
1-2 juicy heirloom or super red tomatoes, cherry tomatoes would work okay too
1 large handful yellow romano beans or green beans trimmed and halved
2T olive oil
salt/ pepper
big pinch of saffron steeped in 2T boiling water
2t smoked paprika
garlic chives
grilled lemon halves and smoked sea salt for serving
Instructions:
Heat 1 T of olive oil over medium heat and add chorizo. Remove the chorizo once the fat has rendered out and the chorizo is starting to crisp and set aside. Add onion, bell pepper and garlic into the pan and cook on medium low until it has all softened and melded together. Add tomatoes and rice mixing everything together and costing the rice in the fat toasting the rice rice slightly. Add a a few glugs of vermouth and scrape up the bits from the bottom of the pan, add in the saffron and stir. Now it is time time add your stock, add about 3 cups and reserve the remaining in case you need it later. Add salt, paprika, and pepper and romano beans and give the mixture a few last stirs. You wont be stirring the mixture after this. Moving things and add things is fine, just don't disturb the crust being formed on the bottom. Now you can careful tuck the chorizo back into the rice mixture. After 10 minutes, add the clams in. and test a few drains of rice, if the rice is super crunchy and looks a bit dry add a bit more broth. Be careful not to add too much because in 10 minutes the hope is the clams will open, the rice will be ready and there will not be broth in the pan. When you see the clams all open and you start to smell the bottom burning (usually about 20ish minutes, then add in the chives and tent the whole pan with foil for a few minutes until you have assembled your crowd. Serve the pan in the middle of the table with grilled lemons and smoked Maldon sea salt.
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