I love surf clams, so I thought up this paella recipe, which takes full advantage of their umami.The amount of lukewarm water to use changes depending on how much moisture is in the vegetables. Please try making this several times. Test the rice when it's cooked, and adjust the amount of water.The reason for heating over high heat at the end is to crisp up the rice on the bottom.Try using other ingredients besides the surf clams for variety. For one 26 cm [10.2 in] frying pan full. Recipe by Stylish Mama

A paella pan is ideal when making this Spanish Valencia dish; consisting of chicken, sausage and available seafood ingredients. [In lieu of a paella pan, a very large pan can be used]This dish can be prepared outdoors (gas grill) or indoors using a large burner on the stove. Near the end of the cooking process you will need a lid to cover the pan - I use a metal pizza pan.*The ideal paella has a toasted rice bottom, called socarrat. The key ingredient is the saffron threads and other types of seafood can be substituted!

This food is very delicious!!! 👍 I have tried this food for the first time in Spain, because it is one of the famous Spanish dishes, and I think that it is a must for me to try to make it at home, but this is not an authentic Paella recipe, because:1. I didn't cook it in a Paella Pan, but in a non stick skillet, because I don't have Paella Pan.2. I didn't use safron and artichoke, because it's so rare and pricey here.So, This is just my version of it... 😊

Tips for the perfect paella: To start, choose an Extra Virgin Olive Oil from Spain for this dish. It's what guarantees the best flavor and aromas. And to finish, once you turn off the stove, cover the paella with a dish towel and let it rest for 10 minutes. See? With these simple tricks, all that's left is to follow our paella recipe step by step to wow your guests with this typical Spanish dish, adored around the globe.

One pot meal rice cooked with sea-food of choice to make your day look a bit more brighter.#paella#rice#shrimp#lunch#dinner#saffron

This is a very tasty spanish dish

This classic spanish dish is great for entertaining friends and family. Your guests will end up too full to move, but still want more!

This is the real paella made in Valencia, Spain.

This Paella is a classic Spanish rice dish made with Arborio rice, packed with chicken, sausage, mussels, clams, shrimp and loaded with flavor. It’s such a comforting dish.

Took a cooking class. This paella is easy to make. Not over powering. Found a paella pan at the local Winners store for $10. I would half this recipe for less people as this recipe can feed about 16 people. I have the full and 8 people recipe listed. Picture above is from class but I have made this a lot and if I can do this...so can you.

A senior co-worker of mine made me this dish years ago, and I was impressed that you can make it at home. She gave me the recipe and it has changed as I've made it over and over. I stopped using the paella pan because it was shallow, difficult to mix in, and made my stove dirty. You can make a good paella just by using a frying pan or a shallow pot. I've been using my beloved "Le Creuset" pan.It looks very nice if you use blue mussels, but I couldn't acquire any this time so I used hamaguri clams instead. You can also use asari clams. I'd like readers to add some kind of clam because it gives off a delicious soup. It's not exciting unless the rice is yellow. If the saffron doesn't give it enough color, add turmeric or a little bit of yellow food coloring. Recipe by Setsubunhijiki