Prawn and Clam Paella looks vibrant, smells amazing, and tastes even better. Best of all, it is very flexible. You can easily adapt it to suit what you already have in the fridge. Traditionally, paella comes from Spain, where cooks prepare it in wide shallow pans over open heat. However, you can make an excellent version at home on the hob. The key is flavourful rice, good seafood, and a gentle cooking method. Once you learn the basics, the dish becomes wonderfully simple.
First, let us talk about the seafood. Shell-on prawns add deep flavour because the shells release richness into the rice as it cooks. At the same time, fresh clams provide a lovely briny taste that reminds you of the sea. When the clams open during cooking, they also release their natural juices, which enrich the whole pan. As a result, the rice absorbs layers of flavour without needing complicated ingredients.
Next comes the vegetable element. Classic paella often includes peas, sliced carrots and green beans. These vegetables add colour, sweetness, and a pleasant bite. However, this is also the perfect dish for using leftover vegetables. For example, small pieces of pepper, courgette, or even sweetcorn can work very well. Therefore, paella becomes both economical and practical.
In addition, the rice itself plays an important role. Short-grain rice works best because it absorbs liquid slowly while staying slightly firm. As the stock cooks down, each grain becomes infused with seafood and vegetable flavours. Meanwhile, spices such as paprika, garlic, and saffron create the familiar warm golden colour. Even a small pinch of saffron makes a noticeable difference, so a little goes a long way.
Another reason I love this dish is its relaxed cooking style. Unlike many rice dishes, paella should not be stirred constantly. Instead, you allow the rice to cook gently while the liquid reduces. Consequently, a lightly crisp layer can form at the base of the pan. This layer, called socarrat, is considered a real treat among paella lovers.
Furthermore, paella is ideal for sharing. A large pan placed in the centre of the table instantly creates a welcoming atmosphere. Everyone can help themselves, and conversation flows easily. Because seafood cooks quickly, the dish also suits casual gatherings where you want impressive food without long preparation.
Finally, Prawn and Clam Paella reminds us that great meals do not need to be complicated. Fresh seafood, a handful of vegetables, and well-seasoned rice are all you need. With a little care and patience, you can create a colourful, satisfying dish that feels both rustic and special. Once you try it, you may find yourself making paella whenever the fridge holds a few spare vegetables and you want something truly comforting.
Prawn and Clam Paella
Ingredients
- 300 g paella rice short-grain
- 12 large prawns shell-on
- 400 g clams fresh cleaned
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 litre chicken stock hot
- 1 tsp smoked paprika
- 1 Pinch saffron optional
- 1 medium carrot thinly sliced
- 100 g green beans trimmed and chopped
- 80 g peas fresh or frozen
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 large lemon wedges for serving
Instructions
- Heat the olive oil in a wide pan over medium heat.2 tbsp olive oil
- Add the onion and cook for 3–4 minutes until soft.1 small onion
- Stir in the garlic and cook for 1 minute. The mixture should smell fragrant.3 cloves garlic
- Add the sliced carrot and green beans. Cook for 3 minutes, stirring occasionally.1 medium carrot, 100 g green beans
- Sprinkle in the paprika and saffron. Stir well so the spices coat the vegetables.1 tsp smoked paprika, 1 Pinch saffron
- Add the rice and mix for 1 minute so the grains absorb the oil and flavours.300 g paella rice
- Pour in the hot stock.1 litre chicken stock
- Season lightly with salt and pepper, then stir once to distribute the rice evenly.salt, black pepper
- Arrange the prawns and clams on top of the rice. Do not stir again after this point.12 large prawns, 400 g clams
- Cook uncovered over medium-low heat for about 18–20 minutes. The rice should absorb most of the liquid.
- Scatter the peas over the top during the final 5 minutes of cooking.80 g peas
- Once the clams open and the rice feels tender, remove the pan from the heat. Cover loosely and rest for 5 minutes.
- Serve directly from the pan with fresh lemon wedges.1 large lemon