Seafood Season Vegetable Spanish Paella

Ingredients for 4 Servings

1 chicken thigh

1/4 teaspoon of salt

Pepper (to taste)

100 g bamboo shoots, boiled

¼ Paprika

½ an onion

1 piece of garlic

2 tablespoons olive oil

4 whole shrimp

1 tablespoon of white wine

[A]

400 ml water

Saffron

¼ cube of chicken stock (solid)

Salt and pepper to taste

1 ½ cups of rice

200 g of clams

4 lemon wedges

8 stalks of Japanese nanohana

A Spanish-inspired Paella made with seafood and spring vegetables and seasoned with fresh saffron. Topped off with golden toasted paella bread, this dish creates a succulent blend of textures and flavors to welcome the warm weather.

436 kcal per serving | Cooking time: 40 minutes (excluding preparation time)

Preparation

Place clams in salt water (mimicking seawater conditions).

Prep the shrimp by removing the shell, legs and whiskers. Soak the saffron in water. Boil nanohana stalks in water and olive oil.

Instructions

1 Cut chicken thigh into bite-sized pieces and season with salt and pepper. Chop bamboo shoots into easy-to-eat pieces.

2 Cut the paprika into 4 equal pieces. Dice the onion and garlic.

3 Place paella bread in a pan and add half of the olive oil. Toast on medium heat until bread is cooked to a golden brown. Once cooked, remove the bread and add the shrimp. Add white wine and cook until evaporated.

4 Add the paella bread, remaining olive oil, onion and garlic in the pan, and stirfry on medium heat.

5 Add the ingredients from section [A] to the pan and stir-fry on high heat. Once the mixture comes to a boil, add rice and lower heat from high to medium.

6 Level the mixture in the pan and add the clams and paprika. Place the lid over the pan and cook on low heat for 20 minutes.

7 Steam for another 10 minutes. Add lemon and nanohana.