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    Baked Clam and Bream Paella

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    Baked Clam and Bream Paella

    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.

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    • 2 tbsp extra virgin olive oil
    • 1 large leek, washed and finely sliced
    • 2 cloves garlic, roughly chopped
    • A large pinch saffron
    • 200g Riso Gallo Bomba Paella Rice
    • 750ml hot vegetable or fish stock
    • 12-16 New Zealand Live Clams
    • 150g frozen peas
    • 2 x 150g New Zealand Red Sea Bream Fillets, cut into 3-4cm pieces
    • ½ pack fresh flat-leaf parsley, roughly chopped

    Method

    1. Preheat the oven to 190°C, gas mark 5. Heat the oil in a large ovenproof frying pan or paella pan. Add the leek and cook over a low heat for 6-7 minutes until it begins to soften. Add the garlic, saffron and rice and cook for a further 3-4 minutes.
    2. Pour in the stock and season. Cover the pan with a large sheet of foil and cook in the oven for 10 minutes.
    3. Meanwhile, wash the clams and scrub under cold running water with a stiff brush. Discard any cracked or broken shells or any that do not shut tightly when tapped sharply. Arrange the clams in the rice and return to the oven, uncovered, for a further 10 minutes.
    4. Stir in the peas and arrange the bream fillets on top of the rice. Return to the oven for 5-10 minutes or until the rice is tender, the fish is opaque and the clams are fully open. Discard any unopened clams, then sprinkle the paella with parsley and serve straight from the pan with a Waitrose salad.

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    Cook's tips

    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.

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