Jamaican Paella with Clams
A twist on the classic Spanish dish, this Jamaican-inspired paella features fresh clams and a bold flavor profile. Perfect for a coastal dinner party.
Ingredients
- ●1 cup Paella rice
- ●2 tsp Jamaican jerk seasoning
- ●1 pound Clamsscrubbed and rinsed
- ●1 cup Underground vegetables (carrots, potatoes, onions)diced
- ●1/2 cup Molten cheese (Monterey Jack or Cheddar)shredded
- ●2 cups Clam juice
- ●2 tbsp Olive oil
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the diced underground vegetables and cook until they start to brown, about 5 minutes.
- 3
Add the Jamaican jerk seasoning and cook for 1 minute, until fragrant.
- 4
Add the clams, clam juice, and paella rice to the pan. Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- 6
Remove the pan from the heat and stir in the shredded molten cheese. Cover the pan and let it sit for 5 minutes.
- 7
Serve the paella hot, garnished with chopped fresh herbs if desired.
- 8
Be sure to cook the clams until they are opaque and the shells have opened.