Madison
Ingredients
Method
1.To prepare crabs, remove tail flap on the underside, turn over and lift either side of the shell to remove gills. Remove face of crab, then quarter; cover and refrigerate until required.
2.In a large saucepan, bring stock, water and saffron threads to the boil.
3.Heat olive oil in a paella pan over high heat. Cook chorizo and onion, stirring occasionally, 3 minutes, or until onion is soft. Add garlic; cook a further 1 minute.
4.Add rice; stir to coat in oil. Add paprika and sherry; allow sherry to evaporate. Add saffron-infused stock. Stir and reduce heat to medium; simmer 15 minutes.
5.Gently push crab and vongole into paella; cover with foil and cook 5 minutes, or until crab is cooked. A crust called the “socarrat” should from on the bottom of the pan (this is why you do not stir the dish after adding stock). If not, increase heat to high; cook 30-60 seconds to form the socarrat.
6.Remove from heat; sprinkle with parsley and serve with lemon wedges.
Buy good-quality chorizo as it differs in spiciness and lends a lot of flavour to the paella.
Note
