Step-by-Step Guide to Make Gordon Ramsay Surf Clam Paella In a Frying Pan!

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, surf clam paella in a frying pan!. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Surf Clam Paella In a Frying Pan! is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Surf Clam Paella In a Frying Pan! is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have surf clam paella in a frying pan! using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Surf Clam Paella In a Frying Pan!:

1. Make ready 1 bag or so Suf clams (hamaguri), washed well
2. Make ready 400 ml White rice
3. Prepare 1 clove Chopped garlic
4. Take 1/2 Onions (finely chopped)
5. Take 1 Tomato (coarsely chopped)
6. Get 1 King oyster mushrooms (thinly sliced; or mushrooms of your choice)
7. Get 3 tbsp Olive oil (for stir frying)
8. Make ready 3 tbsp White wine
9. Get 1 Parsley (chopped, for garnish)
10. Make ready Seasoning base for the rice:
11. Make ready 1 pinch Saffron
12. Take 1 tsp Weipa (or soup stock granules)
13. Make ready 400 ml Lukewarm water

Steps to make Surf Clam Paella In a Frying Pan!:

1. Rinse the rice quickly, drain into a sieve and leave for about 10 minutes.
2. Add saffron strands and Weipa (or soup granules) to the 2 cups of lukewarm water and mix.
3. Chop onion, garlic and tomato (you can use a food processor). Slice the king oyster mushroom thinly.
4. Heat olive oil in a frying pan and stir fry the garlic. When it turns fragrant, add the onion and mushrooms, and stir fry until wilted.
5. Add rice, and stir-fry until the grains are translucent.
6. Add white wine, saffron water with soup stick, pepper and tomatoes, and mix.
7. When the liquid comes to a boil, add the clams and cover with a lid. Simmer over low heat for 15 minutes.
8. When there's no liquid left in the pan and the rice has plumped, turn up the heat to high for 30 seconds and then turn off the heat. Leave to rest for 10 minutes. Sprinkle on parsley.
9. If the rice is still hard, cover with the lid, heat for 1 minute, then turn off the heat. Leave to steam and rest for about 5 to 10 minutes again and the rice will be cooked through.

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