This perfect little dish has become a great appetizer for our customer to share at my restaurants. It takes all the traditions of Paella and drops it into a bite! (but don’t bite the shell please)
Fire it up!!
2dz little neck clams, shucked (giving you 48 pc) chop and reserve clams
2 t olive oil
1 T Paprika
2 tsp dried oregano
salt and black pepper to taste
4oz ground chicken
1 T olive oil, divided
1 cloves garlic, crushed
½ tsp crushed red pepper flakes
1 c uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
2c chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
½ # chorizo sausage, casings removed and crumbled
½# shrimp, peeled and deveined
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink, finish with chopped clams.
Scoop a Tablespoon of the mixture into each clamshell and bake in oven for 10 minutes