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(recipe, Gary Knopke)
- 1 lb. jumbo shrimp, peeled and de-veined
- 1 lb. firm fish (see below), cubed
- 1 doz. littleneck clams, scrubbed
- 4 cups Arborio or Valencia rice, rinsed
- 2 chorizo sausages, thickly sliced
- 1 large onion, diced
- 8 cups chicken stock, warm
- 2 (15-ounce) cans diced tomatoes
- 8 garlic cloves, minced
- 3 Tbsp. extra-virgin olive oil
- 1 large pinch saffron threads
- 1 cup parsley, chopped, reserve some for garnish
- Spice Mix for fish(see below)
- Kosher salt and freshly ground pepper
- Lemon wedges, for serving
- 2 Tbsp. paprika
- 2 tsp. oregano
- 1 tsp. black pepper
- 1 tsp. kosher salt
- Rub the spice mix all over the fish and marinate for 1 hour in the refrigerator.
- In a large sauté or paella pan, over medium-high heat, add the olive oil.
- Add the chorizo and the fish and brown on all sides. Remove from the pan and reserve – 4 minutes
- In the same pan, add the onions, lightly salt, and cook – 4 minutes
- Add the tomatoes (with juice) and lightly salt, cooking until the mixture thickens slightly – 4 minutes
- Add the garlic and parsley and cook – 1 minute
- Add the rice and stir, cooking until the rice has absorbed most of the liquid in the pan.
- Turn the heat to medium, add the saffron and six cups of the warm stock and simmer, stirring often, so the rice cooks evenly and absorbs the liquid – 10 minutes
- Add the remaining stock, as necessary, to keep the rice from drying excessively.
- Turn heat to low, add the chorizo, fish, and clams, burying them in the rice, and cook, covered – 8 minutes
- Add the shrimp and cook, covered – 10 minutes
- When the rice is done, turn the heat to high, until you can smell the rice toasting – 1 minute
- Remove the pan from the heat and let it sit - 5 minutes.
- Garnish with the remaining parsley and serve with lemon wedges.
- This is a large recipe, and will require at least a 5qt. sauté or paella pan.
- Discard any clams that do not open all the way.
- For the fish, a firm flesh species, such as mahi-mahi, shark, or swordfish, holds up well, and add an excellent flavor to the dish, but virtually