Around the Sound


Apr 29

Taylor Shellfish


Posted by Taylor Shellfish


Herb Blend:
  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • 1 cup water
  • 1 teaspoon saffron threads
  • 1lb mussels (scrubbed and debearded)
  • 1lb manila clams
  • 3 (about 16-ounces) cans chicken broth
  • 8 unpeeled shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 2 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage cut into 1/2-inch-thick slices
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice or short-grain rice
  • 1 cup frozen green peas
  • 1/4 cup fresh lemon juice
  • Lemon wedges (optional)


Step 1
To prepare the herb blend, combine the first 4 ingredients, and set aside.
Step 2
Combine water, saffron, and broth in a large saucepan on the stove top or directly on the grill. Bring to a simmer (do not boil). Keep warm over low heat. 
Step 3
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken tighs; saute 2 minutes on each side. Remove from pan. Add sausage; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels and clams to the pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange the shrimp in the rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a lid or towel, and let stand 10 minutes. Serve with lemon wedges, if desired.