Sweet Seafood Paella
Experience the true taste of the Mediterranean with this classic Italian masterpiece. Our Spaghetti alle Vongole is an elegant study in simplicity, perfect for seafood aficionados. It features plump, tender clams tossed with perfectly al dente pasta, all bathed in a delicate sauce built on a fragrant foundation of fresh parsley and garlic. The result is a dish that feels both sophisticated and effortlessly simple.
Ingredients
- Prep time: 20 minutes
- Cook time: 35 minutes
- Servings: 4
Ingredients
- 300g bomba or Calasparra rice
- 500ml warm seafood or fish stock
- A large pinch of saffron threads
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 ripe tomato, grated (skin discarded)
- 100g canned pineapple chunks, drained, or fresh sweet mango chunks
- 50g sultanas or golden raisins
- 30g blanched almonds (optional for garnish)
- 300g large prawns (shrimp), peeled and deveined
- 200g scallops
- 200g mixed mussels and clams, cleaned
- 150g squid, cleaned and sliced into rings
- 50g green peas
- Fresh lemon wedges and chopped parsley for serving
Instructions
Serve: Garnish with fresh lemon wedges, a scattering of blanched almonds, and freshly chopped parsley. Serve directly from the pan.
Infuse the stock: Warm the seafood stock in a saucepan and add the saffron threads, letting them steep for at least 10 minutes.
S aromatics: Heat the olive oil in a wide paella pan over medium heat. Add the onion, garlic, and red bell pepper, sautéing until soft and translucent (about 5 minutes).
Build the base: Stir in the grated tomato, cooking until the moisture evaporates and a rich sofrito forms. Fold in the sweet elements—the pineapple chunks and sultanas—allowing them to gently caramelize with the base.
Toast the rice: Pour the rice evenly into the pan, stirring continuously for 1 to 2 minutes so the grains absorb the sweet and savory flavors.
Simmer: Pour in the warm saffron-infused stock, spreading the rice and fruit into an even layer. Add the green peas. Do not stir the rice from this point onward to allow the traditional socarrat (crispy bottom crust) to form. Cook over medium-high heat for about 10 minutes until much of the liquid is absorbed.
Arrange the seafood: Nestle the prawns, sea scallops, squid rings, and hinged mussels and clams into the rice. Reduce the heat to low, cover loosely with foil, and cook for another 8 to 10 minutes until the prawns are pink, the scallops are seared through, and the shellfish have opened.
- Add the garlic and chilli flakes and cook for a minute.
- Pour in the lemon juice and white wine then bring to a simmer.
- Add the clams and cook for 10 minutes until the sauce has reduced slightly.
- Add butter and allow to melt into the sauce then sprinkle over parsley and season with salt and pepper.