Soft Shell Crab Paella

Name: Soft Shell Crab Paella
Ingredients: 2 1/2 cups chicken stock; 1 pinch saffron threads; 1/2 tbsp olive oil; 1 None chorizo sausage, diced; 8 oz onion, diced; 3 cloves garlic, minced; 8 oz paella rice; 1/2 tsp smoked sweet paprika; 1/3 cup semi-sweet sherry; 2 None frozen soft-shell crabs, thawed, gills removed, face removed, quartered; 12 None Manila or littleneck clams or mussels; 1 handful fresh parsley leaves; None None lemon wedges, to serve

13 ingredients

3 steps

Ingredients

2 1/2 cups chicken stock
1 pinch saffron threads
1/2 tbsp olive oil
1 None chorizo sausage, diced
8 oz onion, diced
3 cloves garlic, minced
8 oz paella rice
1/2 tsp smoked sweet paprika
1/3 cup semi-sweet sherry
2 None frozen soft-shell crabs, thawed, gills removed, face removed, quartered
12 None Manila or littleneck clams or mussels
1 handful fresh parsley leaves
None None lemon wedges, to serve

Directions

1

In a large saucepan, bring stock, 1 cup water and saffron threads to a boil. Set aside.
2

Heat olive oil in a paella pan over high heat. Cook chorizo and onion, stirring occasionally, for 3 mins, or until onion is soft. Add garlic and cook for 1 min. Add rice and stir to coat. Add paprika and sherry. Cook until sherry evaporates. Add saffron-infused stock and stir to combine. Reduce heat to medium and simmer for 15 mins, undisturbed. A crust called socarrat needs to form on bottom of pan.
3

Gently push crabs and clams into paella, cover with foil and cook for 5 mins. If crust has not formed, increase heat to high and cook for 30-60 seconds to form the socarrat. Remove from heat. Garnish with parsley and serve with lemon wedges.