Spicy clam & pork paella

Name: Spicy clam & pork paella
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Spanish, European
Ingredients: 4 Tbsps olive oil; 400 grams pork leg, cut into chunks; 2 garlic cloves, sliced; 1 onion, finely chopped; 200 grams chorizo sausage, cut into small pieces; 400 grams paella rice; 1 Tbsp smoked paprika (see know-how below); 400 grams cherry tomato; 1 liter hot vegetable stock; 200 grams baby spinach; 200 grams clam, cleaned

Spicy clam & pork paella might be just the European recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 709 calories, 26g of protein, and 37g of fat per serving. It works well as a rather pricey main course. From preparation to the plate, this recipe takes roughly 1 hour. If you have paprika, pork leg, vegetable stock, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Frying Pan

Remove from the pan, then set aside on a plate.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Chorizo

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Paprika

Grains

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable Stock

Tomato

Pork

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spinach

Clams

Water

Equipment you will use

Sieve

Frying Pan

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.

Ingredients you will need

Vegetable Stock

Clams

Rice

Serve straight away from the pan.

Equipment you will use

Frying Pan

Equipment

Frying Pan

Sieve

Ingredients

Servings:

4Tbsps

olive oil 400grams

pork leg, cut into chunks 2

garlic cloves, sliced 1

onion, finely chopped 200grams

chorizo sausage, cut into small pieces 400grams

paella rice 1Tbsp

smoked paprika (see know-how below)400grams

cherry tomato 1liter

hot vegetable stock 200grams

baby spinach 200grams

clam, cleaned

Recommended wine: Tempranillo, Albarino, Grenache

Paellan on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Verdad Santa Ynez Valley Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.