Prawn and Clam Paella

This Prawn and Clam Paella is a colourful Spanish-style rice dish packed with seafood flavour. Shell-on prawns and fresh clams cook directly in the rice, which creates a rich natural stock. The recipe also helps you use leftover vegetables, so it is both practical and delicious.

Prep Time 15

Cook Time 35

Total Time 50

Servings People

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

Equipment

Notes

Serving:

Serve the paella with a simple green salad and crusty bread. A chilled white wine or sparkling water with lemon works well alongside. For extra freshness, sprinkle chopped parsley over the finished dish.

Storage:

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a small splash of stock or water to keep the rice moist. Avoid reheating more than once for best quality.

Nutrition