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Servings: 3


Cost per serving $2.38 view details
  • 50g Red onion, 2mm dice
  • 10g Garlic, peeled, minced finely
  • 180g Rice, Bomba
  • 20g Tomato, sundried, rehydrated in waem water, 2cm dice
  • 500ml Chicken stock, white
  • 10g Parsley, Italian, stalk removed, leaves chopped roughly
  • 250g Clam, little neck, 12 each
  • 110g Calamari. fresh, prepared (Or Abalone)
  • Salt plain, to taste
  • White freshly ground perrer, to taste
  • 40g Jamon Pata Negra (Bellota Paleta), 12 slices, and cut


  1. Saute the onion in olive oil until soft without colour.
  2. Add the garlic; cook briefly without colour.
  3. Add the rehydrated sun dried tomato.
  4. Add the bomba rice, squid ink& chicken stock; stir to combine.
  5. Bring all of avove to the boil, turn down to simmer for 5 min.
  6. Place the clams evenly spaced pver the surface of the rice(hinge side down); allow to cook a further 10 min.
  7. In a bown season the prepared calamari; together with10 ml extra virgin olive oil.
  8. Place the calamari on the surface of the paella between the clams. Cook for a further 4 min.
  9. Take the paela form the heat source; sprikle with the chopped Italian parsley.
  10. Lay the slices of Jamon over the surface of the paella just prior to serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 372g
Recipe makes 3 servings
Calories 337  
Calories from Fat 17 5%
Total Fat 1.94g 2%
Saturated Fat 0.37g 1%
Trans Fat 0.0g  
Cholesterol 114mg 38%
Sodium 333mg 14%
Potassium 614mg 18%
Total Carbs 54.36g 14%
Dietary Fiber 1.8g 6%
Sugars 0.99g 1%
Protein 22.74g 36%


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