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Ingredients
Method
- 4 tbsp olive oil
- 60g chopped shallots
- 12 chopped garlic cloves
- 1 litre quality fish stock
- 100g chopped parsley
- 1.5 tsp salt
- 400g paella rice
- 30 raw clams, scrubbed
- 200g raw prawns, peeled
- Heat the oil in a casserole over a medium heat. Add the shallots, fry for 5 mins, then add the garlic and fry for 1 minute more. Stir in the stock, parsley, and salt, and bring to a simmer.
- Sprinkle in the rice, stir once, then simmer vigorously for 6 mins. Put the clams and prawns on top, and shake the pan a little so they sink into the rice. Lower the heat and simmer gently for 12-14 minutes. Once the rice is tender and the stock absorbed, serve in bowls with mayo or whatever else you fancy!
45 mins
4 serving
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