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Spicy clam & pork paella

Ingredients

  1. Step 1 4 tbsp olive oil
  2. Step 2 400g pork leg, cut into chunks
  3. Step 3 2 garlic cloves , sliced
  4. Step 4 1 onion , finely chopped
  5. Step 5 200g chorizo sausage, cut into small pieces
  6. Step 6 400g paella rice
  7. Step 7 1 tbsp smoked paprika (see know-how below)
  8. Step 8 400g can cherry tomato
  9. Step 9 1l hot vegetable stock
  10. Step 10 200g bag baby spinach
  11. Step 11 200g clam , cleaned
Spicy clam & pork paella
Calories: 574 Carbohydrate: 60 g Protein: 28 g Fat: 27 g
Cook time: 60 minutes Prep time: minutes Total time: 60 minutes Servings: 6

TAGS

Buffet Dinner Main course Supper Spanish Josh Eagleton 30-60 minute 6 serving 600 kcal or less Baby spinach Chorizo Clam Clam Emma Lewi Main Make Ahead One-pot Over an hour Paella Pork Seafood Smoked paprika Spanish Spanish sausage

Directions

  1. 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. 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. Step 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. Step 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.