Clam Paella Recips
Ingredients :
1. a chopped onion
2. a red pepper
3. a green pepper
4. 2 beef tomatoes
5. 2 cloves of garlic
6. 12 Clams
7. a good head end piece of Pollock (Any white fish would substitute well)
8. Arborio rice (2 ladles worth)
9. a pinch of saffron
10.Fish Stock (I made my own)- 4 ladles worth
11.Parsley
1. a chopped onion
2. a red pepper
3. a green pepper
4. 2 beef tomatoes
5. 2 cloves of garlic
6. 12 Clams
7. a good head end piece of Pollock (Any white fish would substitute well)
8. Arborio rice (2 ladles worth)
9. a pinch of saffron
10.Fish Stock (I made my own)- 4 ladles worth
11.Parsley
Method :
Start by softening the onion in olive oil, move to the outer edge of the pan (Tommi's tip) then add the chopped peppers and garlic. After a couple of minutes move the peppers and garlic to the edge of the pan and add the tomatoes - to prepare the tomatoes chop into large chunks and add a shake of sea salt, this aids bringing out the sweetness (apparently). Again wait a couple of minutes and move the tomatoes to the edge of the pan then add the Pollack (cut into 3cm cubes).
When the fish is sealed move to the outer edge of the pan and add the clams (Vongoles if you are French). Add the rice and saffron, then add the stock.
Turn the heat down low and cook for 20-25 minutes -another top tip from Tommi is to not stir the paella once the stock has been added! This does make for varied texture in the rice (i.e. some of it doesn't cook right good).
The fish stock is something that I concocted myself. I used the pan from Jerusalem artichoke & carrot soup making and used a standard vegetable stock cube with two tablespoons of home made taramasalata (see tomorrow's blog entry for recipe).
Top off with chopped parsley in olive oil and a finely chopped garlic clove - eat with loved ones
When the fish is sealed move to the outer edge of the pan and add the clams (Vongoles if you are French). Add the rice and saffron, then add the stock.
Turn the heat down low and cook for 20-25 minutes -another top tip from Tommi is to not stir the paella once the stock has been added! This does make for varied texture in the rice (i.e. some of it doesn't cook right good).
The fish stock is something that I concocted myself. I used the pan from Jerusalem artichoke & carrot soup making and used a standard vegetable stock cube with two tablespoons of home made taramasalata (see tomorrow's blog entry for recipe).
Top off with chopped parsley in olive oil and a finely chopped garlic clove - eat with loved ones
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