This is a recipe for a celebratory paella packed with clams and shrimp, easily made in just one pan. Enjoy the perfect, fluffy texture of the rice with no uncooked core, and the rich, condensed flavor of the seafood. This dish will brighten up your dining table with its fragrant, toasted rice crust.
Ingredients
Main Ingredients (3-4 servings)
- Shrimp 150g
- Clams 150g
- Onion 1/4 pc (60g)
- Garlic 1 clove
- Rice 2 cups (approx. 300g)
- Cherry Tomatoes 2 pcs
- Dried Parsley (optional)
Seasonings
- Olive Oil 2 tsp
- Cooking Sake (Rice Wine) 2 tbsp
- Salt (for clam purging) (9g)
- Olive Oil 2 tsp
- Water 400ml
- Granulated Consomme 2 tsp
- Turmeric 1/3 tsp
Steps
- Soak 150g clams in 300ml water mixed with 9g salt (3% salinity) for at least 1 hour to purge sand.
- Rinse 2 cups (approx. 300g) rice and soak in water for 30 minutes.
- Make a cut along the back of 150g shrimp with a sharp object and remove the vein.
- Rinse the shrimp with salted water to clean them.
- Pat the shrimp dry with paper towels.
- Remove the stems from 2 cherry tomatoes and cut one of them into 4 wedges.
- Peel 1/4 onion (60g) and 1 garlic clove, then mince them.
- Heat 2 tsp olive oil in a 26cm frying pan over medium heat.
- Arrange the shrimp in the pan and cook until the bottom side changes color.
- Flip the shrimp and reduce heat to medium-low.
- Add the purged clams, 2 tbsp cooking sake (rice wine), and a pinch of salt.
- Cover and steam for about 3 minutes, or until the clams open.
- Remove the clams and shrimp from the pan, draining any liquid.
- Discard the liquid remaining in the pan and combine it with 400ml water to create the broth.
- Add 2 tsp olive oil to the frying pan and heat over medium heat.
- Add the minced onion and garlic, and sauté until translucent.
- Pour in the prepared broth (clam steaming liquid mixed with water), and add 2 tsp granulated consomme and 1/3 tsp turmeric.
- Stir everything together and bring to a boil over high heat.
- Once boiling, drain the soaked rice and add it to the frying pan.
- Stir to combine and bring back to a boil, then spread the rice evenly. (Key Tip! Adding the soaked rice to boiling liquid and cooking it from the outside ensures fluffy rice with no uncooked core for a delicious paella.)
- Once the rice is spread evenly, reduce heat to low and arrange the clams and shrimp over the top.
- Cover and cook over low heat for 10-12 minutes.
- Cover and cook over high heat for 45 seconds to create a toasted rice crust.
- Turn off the heat and let it steam for 10 minutes.
- After steaming, arrange the cut cherry tomatoes on top.
- Sprinkle with dried parsley, if desired.
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