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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Seafood Paella w/Chorizo   
    Categories: Seafood, Pork, Vegetables, Herbs, Rice   
         Yield: 4 Servings   
       
       1/4 ts Saffron strands   
       500 g  (18 oz) baby clams; scrubbed   
       250 g  (9 oz) mussels; scrubbed   
       900 ml (3 3/4 c) hot chicken stock   
         3 tb ( to 4 tb) olive oil   
       250 g  (9 oz) spicy chorizo; thick   
              - sliced in coins   
         4 sl Pork belly; in 3-cm (1 1/4")   
              - thick pieces   
       250 g  (9 oz) raw large prawns or   
              - jumbo shrimp, peeled,   
              - deveined, heads removed   
         2 lg Garlic cloves; crushed   
         2    Ripe tomatoes; fine chopped   
       
       350 g (scant 2 c) bobma, Calasparra   
     :       - or arborio rice   
     :       sea salt & fresh ground   
     :       - pepper   
        
     Heat the saffron strands in a small dry frying   
     pan/skillet, until lightly toasted. Set aside. Discard   
     any of the cleaned clams or mussels that do not close   
     when tapped on the work surface. Transfer them to a   
     large sauce pan/pot and add a splash of water. Cook,   
     covered, over high heat for 3-4 minutes, until the   
     shells have opened (discarding any that remain closed).   
     Set the clams and mussels to one side.   
        
     Heat half of the oil in a 30-cm (12") paella pan (or   
     shallow flameproof casserole dish) and fry the chorizo   
     over a medium heat, until golden and the fat is   
     released. Remove with a slotted spoon and set aside.   
     Repeat with the pork belly and fry for 2-3 minutes, then   
     remove and set aside. Sear the prawns/shrimp for 1   
     minute on each side, until golden, adding more oil as   
     necessary. Remove and set aside.   
        
     Lower the heat and gently fry the garlic in the pan for   
     5 minutes. Stir in the tomatoes and and cook over a   
     medium heat for 5 minutes, until the sauce is quite dry.   
     Return the pork pieces to the pan with the stock, bring   
     to the boil and then stir in the rice and a little salt   
     and pepper. Simmer gently for 15 minutes. Stir in the   
     prawns/shrimp, clams and mussels, and simmer for a   
     further 10 minutes, until the rice is al dente and the   
     prawns/shrimp are cooked. Remove the pan from the heat   
     but leave to sit for 10 minutes before serving.   
        
     Serves 4   
        
     RECIPE FROM: https://www.hotpaella.com/   
        
     Uncle Dirty Dave's Archives   
       
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