This colorful paella gets its name from the addition of paprika and red bell peppers, which flavor the rice. The sweetness of the roasted sweet red bell peppers in this recipe is the perfect counterpoint to the saltiness of the clams and aromatic pungency of the garlic. Filling but light, this paella leaves ample room for a creamy Spanish dessert.
Preparation time: 60 minutes
3/4 cup (6 fl. oz) of olive oil
1 medium onion, chopped
8 oz clams, scrubbed
12 oz uncooked shrimp, peeled and deveined
3 cloves garlic, minced
3 cups (24 oz) rice
3 1/4 cups (26 fl oz) fish broth
1/4 teaspoon saffron
6 1/4 cups (50 fl. oz) fish or chicken broth
1/2 teaspoon spanish paprika
Salt and pepper to taste
1 cup (4 fl oz) roasted sweet red bell pepper, sliced
Lemon wedges (optional), to serve
Heat the olive oil in a paella pan over medium to high heat. Add the onion and red bell pepper and cook until the onion begins to soften. Add the garlic and cook for a further 5 minutes.
Pour in the rice and cook, stirring constantly, for a further 5 minutes or until the rice is translucent. Mix in the clams, shrimp, broth, spanish paprika, saffron, salt, and pepper. Cover, and cook for 25 minutes or until all the liquid has been absorbed.
Remove from the heat. Taste for salt, and arrange the sweet red bell peppers in a pattern over the rice. Cover again and wait 5 minutes before serving.