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Baked Clam and Bream Paella
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Our range of seafood, from the clear seas around New Zealand, is at its best at the moment and is perfect for serving in a paella. A traditional paella is cooked over an open fire, but this easier version is oven-baked to create a tasty, crispy top.
You can use New Zealand Green Lipped Mussels instead of clams, but these are already cooked, so just add them to the rice with the bream in step 4, to heat through.
Typical values per serving:
0.8g salt per serving
This recipe was first published in January 2004.