5.0/5 rating (1 votes)
  • Ready in: 55 min
  • Serves: 5
  • Complexity: medium
  • kcal: 600


  • 2 cup Spanish rice, short to medium grain
  • 1 teaspoon saffron threads
  • 1 Spanish onion, diced
  • 4 oz chorizo sausage
  • 12 mussels
  • 4 jumbo shrimp or 200g prawns
  • 200g small clams
  • 2 cloves of garlic, coarsely chopped
  • 1/2 red pepper, boiled until soft and cut into strips
  • 1 green pepper, finely chopped
  • 1/2 cup sweet peas, frozen and thawed
  • 2 medium-sized tomatoes, skinned and finely chopped
  • a sprig of parsley, finely chopped
  • 1/2 cup (4 fl. oz) olive oil


  1. Preparation:

    MUSSELS - Wash the mussels and take care to remove the feet/hairs. Throw away any that don't shut on contact with water.
    GARLIC - In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
    CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.
    SHRIMP/PRAWNS - Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.

  2. Recipe:

    Heat olive oil in a large frying pan. Add the onion, green pepper and garlic and fry gently for about five minutes. Add the chopped tomato and chorizo sausageand fry on a low heat for another ten minutes.

  3. Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells), clams and the garlic/saffron/parsley mixture and bring to the boil.

  4. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir.

  5. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern.

  6. Once the rice is cooked and the mussels have opened, it is ready to eat.

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