Ingredients
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, sliced
- 2 thin green Spanish pepper, (or 1 ordinary green pepper), seeds removed, finely chopped
- 1 onion, chopped
- 1 medium-large tomato, finely chopped
- 140-150 ml dry or semi-dry white wine
- 350 g Spanish paella rice (Valencia rice) or long-grain rice, or rinsed risotto rice
- 1 litres fish stock
- 1/2 tbsp tomato pure
- generous pinch saffron
- 450 g clams, thoroughly scrubbed and rinsed in cold water
- 350 g raw, shelled prawns
- chopped parsley, to garnish
Description
More ‘brothy’ Than A Standard Seafood Paella, Sophie Grigson’s Version Of This Seafood Rice Dish Is Made With Clams And A Few Prawns
UK TV
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