Spicy clam & pork paella

Recipe uploaded by

Emma Lewis

4 ratings

Recipe by Emma Lewis

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1. Heat half the olive oil in a paella pan or a large frying pan. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. Remove from the pan, then set aside on a plate. Pour the remaining olive oil into the pan, then add in the onion, garlic and chorizo. Cook for about 5 mins until the onion is softened and the chorizo is starting to crisp and give off its oil.
2. Add the rice and paprika to the pan, then stir around for 1-2 mins until all the grains of rice are well coated. Can be prepared up to this point 1 day in advance and stored in the fridge.
3. Pour the tomatoes and any juices into the pan along with the pork and 900ml of the vegetable stock. Bring to the boil, reduce the heat, then let it gently simmer for about 20 mins until the rice is nearly soft. Place the spinach in a sieve, then pour over a kettle of boiling water so the leaves are just wilted. Arrange the spinach leaves in the pan along with the clams. Pour over the remaining 100ml vegetable stock, then cook for another 10 mins. By this time the clams should have opened (discard any that haven't) and the rice should be tender. Serve straight away from the pan.

Know how - smoked paprika

It's worth searching out smoked paprika for its really distinctive taste. It's stocked in larger supermarkets, but if you can't find it, use regular paprika instead.

Per serving

574 kcalories, protein 28g, carbohydrate 60g, fat 27 g, saturated fat 8g, fibre 4g, salt 1.11 g

'A great take on a classic. The chorizo gave it a smoky sweetness and the tomato and spinach added freshness. I also liked being able to start the dish a day in advance.'

Latest comments and suggestions

• GaryH

  27 March 2008

  GaryH rated and commented on this recipe

  

  Excellent flavour, really easy to make and very flexible dish. I did not have clams so I used king prawns. I intend making this dish whilst camping in Cornwall on the "Run To The Sun" weekend!!! Surfs up!!!!

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• Sarah

  12 April 2008

  Sarah commented on this recipe

  Where can I get cans of cherry tomatoes from?

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• Wendy

  22 April 2008

  Wendy commented on this recipe

  You can get them in larger asda or sainsbury's store. I got napolina ones in Asda.

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• saskrecipes

  26 April 2008

  saskrecipes rated and commented on this recipe

  

  I couldn't get clams so used a mix of mussels/prawns and squid instead. It was delicious only down side was that the pork was a bit hard. But overall briliant.

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• greenlung

  26 April 2008

  greenlung rated and commented on this recipe

  

  Great recipe, substituted chicken for pork, and also frozen cooked prawns for clams, went down really well.

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• Tom Davidson

  17 November 2008

  Tom Davidson rated and commented on this recipe

  

  Me and my wife tried this dish and could not believe how brilliant it turned out! It was better that all of the dishes i have tried in Spain, we could not get any clams so we used prawns and for presentation we had a couple of madagascan tiger prawns on the top

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Ingredients

• 4 tbsp olive oil
• 400g pork leg, cut into chunks
• 2 garlic cloves , sliced
• 1 onion , finely chopped
• 200g chorizo sausage, cut into small pieces
• 400g paella rice
• 1 tbsp smoked paprika (see know-how below)
• 400g can cherry tomatoes
• 1l hot vegetable stock
• 200g bag baby spinach
• 200g clams , cleaned

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 4 tbsp olive oil
• 400g pork leg, cut into chunks
• 2 garlic cloves , sliced
• 1 onion , finely chopped
• 200g chorizo sausage, cut into small pieces
• 400g paella rice
• 1 tbsp smoked paprika (see know-how below)
• 400g can cherry tomatoes
• 1l hot vegetable stock
• 200g bag baby spinach
• 200g clams , cleaned

Per serving

574 kcalories, protein 28g, carbohydrate 60g, fat 27 g, saturated fat 8g, fibre 4g, salt 1.11 g

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