FRIJE

Instructions

• 1.   Soak the shellfish for at least 2 hours in salted cold water.
• 2.   Dissolve the saffron in 8 cl of warm water. Let it sit for 15 minutes.
• 3.   Cut the chorizo into small pieces.
• 4.   Dip the tomatoes in very hot water for a few seconds, peel them, remove the seeds, and cut the flesh into pieces. Peel the garlic cloves, remove the germ, and finely chop them. Peel the onion and thinly slice it.
• 5.   Season the meat and shrimp with salt and pepper. Heat 2 tbsp of oil in a large skillet and sauté the meat, shrimp, and chorizo for 5 minutes.
• 6.   Remove the shrimp. Add the garlic, paprika, bay leaves, tomatoes, onion, and remaining oil. Sauté for 6-7 minutes, until the onion is translucent.
• 7.   Add the saffron dissolved in water and the broth. Lightly salt and bring to a boil. Add the rice and peas and mix. Let it cook for about ten minutes without stirring, until the rice has almost absorbed the cooking liquid.
• 8.   Adjust the seasoning. Add the shellfish, cover, and let them open for 5-10 minutes. The rice should be al dente. Remove from heat, add the shrimp, cover, and let it rest for 5 minutes before serving. Garnish with a little parsley if desired.

Notes & Suggestions

• 1 liter of mixed shellfish, of your choice (mussels, clams, cockles...)
  
  500 g of fresh pork belly (or another cut of your choice) cut into large pieces

Nutritional information *

Reference

• www.saveurs-magazine.fr/recettes/paella/