- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup julienned peppers (red bell)
- 1/4 cup julienned red onion
- 1 tsp minced garlic
- 2 large scallops (u10)
- 2-3 large shrimp (u13)
- 4 little neck clams
- 4 mussels
- 1/4 cup sliced chorizo sausage
- 1 tsp saffron
- Few lemon wedges
- 1/3 cup white wine
- Bit of water
- 3/4 cup white pre-cooked basmati rice
- 1/8 cup of peas
- 1 Sprig Rosemary
- Salt to taste
In an 8 inch paella pan heat olive oil, peppers, onions, chorizo, scallops and shrimp over medium flame and sauté until sausage and peppers are lightly browned , turning seafood once.
Add garlic then deglaze with white wine, add saffron threads to simmering wine and stir. Add Rosemary and a bit of salt.
Add rice and stir gently; add a bit of water if needed then place clams and mussels around edges. Lower heat to very low flame and cover with saute’ pan until clams have opened (checking often and adding water if needed). When clams have opened uncover and turn heat up a bit, garnish with peas and let simmer until rice starts to crisp around edges.
Garnish with lemon wedges and enjoy with friends!