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Spicy clam & pork paella

Spicy clam & pork paella

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(6 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 6
A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion

Nutrition and extra info

  • Easily halved

Nutrition per serving

  • kcalories574
  • fat27g
  • saturates8g
  • carbs60g
  • sugars6g
  • fibre4g
  • protein28g
  • salt1.11g
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Ingredients

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g pork leg, cut into chunks

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 garlic cloves, sliced
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g chorizo sausage, cut into small pieces

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 400g paella rice
  • 1 tbsp smoked paprika (see know-how below)
  • 400g can cherry tomato
  • 1l hot vegetable stock
  • 200g bag baby spinach
  • 200g clam, cleaned

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Method

  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.

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Comments (7)

ruby07's picture
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Made this at the weekend and we both really enjoyed it....It's worth getting the smoked paprika if you can as it really gave this a kick. I used seafood mix instead of clams and couldn't get spinach but it was still delicious. Very easy to make as well

kody1236's picture
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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

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

saskiajordan's picture
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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.

littlewendy's picture

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

sarahthompson's picture

Where can I get cans of cherry tomatoes from?

hewettg's picture
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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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