Refreshing Seaweed Paella with Clam Broth
A Harmonious Blend of Refreshing Clam Broth and Seaweed: Seaweed Paella
Experience the delightful combination of a refreshing clam broth with nutrient-rich seaweed, plump shrimp, and savory clams in this exquisite Seaweed Paella! Worried about any fishy notes from the seaweed or shrimp? The subtle hint of curry powder masterfully neutralizes any unwanted flavors, making it a delicious dish for everyone to enjoy! Elevate your dining experience with this special recipe.
Ingredients- 70g soaked seaweed
- 300g fresh clams
- 10 cocktail shrimp (thawed)
- 1/4 onion (finely diced)
- 1/3 red bell pepper (finely diced)
- 1/3 yellow bell pepper (finely diced)
- 1 tbsp curry powder
- 1.5 cups (approx. 270ml) soaked rice
- 3 cups (approx. 540ml) clam broth
- 2 tbsp minced garlic
- Salt to taste
- Black pepper to taste
- Olive oil, as needed
Cooking Instructions
Step 1
Start by placing the thoroughly washed clams in a pot and covering them with water. Bring to a boil over high heat.
Step 2
Once the clams begin to open their shells, carefully remove them and set them aside. Strain the clam broth through a sieve to remove any grit; this flavorful broth is essential for the paella’s depth.
Step 3
Finely dice the onion and the red and yellow bell peppers into small, uniform pieces. Consistent sizing ensures even cooking.
Step 4
In a wide pan or skillet, heat a generous amount of olive oil over medium-high heat. Sauté the minced garlic until fragrant, then add the diced onions and bell peppers. Cook until the vegetables soften and become slightly translucent, releasing their natural sweetness.
Step 5
Add the soaked seaweed to the pan and sauté with the vegetables. Once the seaweed has softened and is well combined, season with a pinch of salt and pepper according to your preference.
Step 6
Now, add the soaked rice to the pan and stir-fry for 2-3 minutes with the vegetables and seaweed, ensuring the rice grains are coated with oil. Pour in the reserved clam broth and add the curry powder. Stir well to combine, and bring the mixture to a boil.
Step 7
Once boiling, reduce the heat to medium-low. Cover the pan and let it simmer for about 15 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
Step 8
When the rice is nearly cooked, artfully arrange the cooked clams and cocktail shrimp on top. Cover the pan again and reduce the heat to low. Allow it to steam for about 5 minutes, letting all the flavors meld together for a perfectly finished paella.
