Thursday, 16 July 2015


This picture was taken at the last leg of the cooking stage, just before it went into the oven until the clams and mussels opened up. If you don't own a paella pan, could I recommend that you invest in one--you won't be disappointed. I've made paella in a stock pot and it is not the same outcome.  

1 cup diced onion
1 cup diced green pepper
1 cup diced yellow pepper
2 tablespoons minced garlic
2 teaspoons paprika
1/2 teaspoon of sea salt
4 ounces chorizo
1/2 cup green peas
2 cups short grain rice
4 chicken thighs
1 pound shrimp
1 pound mussels
1 pound clams
5 cups clam juice

Happy Cooking!  

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