Spicy clam & pork paella
If you want to add more gluten free and dairy free recipes to your recipe box, Spicy clam & pork paella might be a recipe you should try. For $3.36 per serving, you get a main course that serves 6. One portion of this dish contains approximately 26g of protein, 37g of fat, and a total of 709 calories. A couple people made this recipe, and 13 would say it hit the spot. This recipe is typical of European cuisine. Head to the store and pick up baby spinach, pork, chorizo sausage, and a few other things to make it today. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is amazing. Users who liked this recipe also liked Spicy Chicken Chorizo Paella, Spicy Andalusian Seafood Paella, and Spicy Clam and Corn Chowder.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
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 tomato
1l hot vegetable stock
200g bag baby spinach
200g clam, cleaned
Equipment:
frying pan
sieve
Cooking instruction summary:
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. 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. 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 havent) and the rice should be tender. Serve straight away from the pan.
Step by step:
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.
2. Remove from the pan, then set aside on a plate.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour over the remaining 100ml vegetable stock, then cook for another 10 mins. By this time the clams should have opened (discard any that havent) and the rice should be tender.
8. Serve straight away from the pan.
Nutrition Information:
covered percent of daily need
