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Spicy clam & pork paella

Contains pork – recipe is for non-Muslims only
A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 574
  • Carbohydrates 60
  • Saturated Fat 8
  • Sugar 6
  • Protein 28
  • Fat 27
  • Fibre 4
  • Salt 1.11

Nutrition per serving

  • Calories 574
  • Carbohydrates 60
  • Saturated Fat 8
  • Sugar 6
  • Protein 28
  • Fat 27
  • Fibre 4
  • Salt 1.11

Ingredients

  • 4 tbsp olive oil
  • 400g pork leg, cut into chunks
  • 2 garlic cloves, sliced
  • 1 onion, finely chopped
  • 200g chorizo sausage, cut into small pieces
  • 400g paella rice
  • 1 tbsp smoked paprika (see know-how below)
  • 400g can cherry tomato
  • 1l hot vegetable stock
  • 200g bag baby spinach
  • 200g clam, cleaned

Tip

Know how - smoked paprika
It’s worth searching out smoked paprika for its really distinctive taste. It’s stocked in larger supermarkets, but if you can’t find it, use regular paprika instead.

Method

  1. Heat half the olive oil in a paella pan or a large frying pan. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. Remove from the pan, then set aside on a plate. Pour the remaining olive oil into the pan, then add in the onion, garlic and chorizo. Cook for about 5 mins until the onion is softened and the chorizo is starting to crisp and give off its oil.

  2. Add the rice and paprika to the pan, then stir around for 1-2 mins until all the grains of rice are well coated. Can be prepared up to this point 1 day in advance and stored in the fridge.

  3. Pour the tomatoes and any juices into the pan along with the pork and 900ml of the vegetable stock. Bring to the boil, reduce the heat, then let it gently simmer for about 20 mins until the rice is nearly soft. Place the spinach in a sieve, then pour over a kettle of boiling water so the leaves are just wilted. Arrange the spinach leaves in the pan along with the clams. Pour over the remaining 100ml vegetable stock, then cook for another 10 mins. By this time the clams should have opened (discard any that haven’t) and the rice should be tender. Serve straight away from the pan.

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