Prawn and Clam Skillet with Choricero Pepper and Fennel Sauce, with Creamy Lemon Rice

Instructions

1. 1

   1. Rinse the clams under cold water and soak them for 10 minutes in lightly salted water if needed. Drain well. Pat the prawns dry and season them with 2 g salt, black pepper, and 1 tablespoon lemon juice.

2. 2

   2. Heat 2 tablespoons olive oil in a wide skillet or shallow casserole over medium heat. Add the onion and fennel and cook for 6 to 8 minutes until tender. Stir in the garlic and cook 1 minute more.

3. 3

   3. Add the choricero pepper paste and sweet paprika. Stir for 30 seconds until fragrant. Pour in the crushed tomato and cook for 3 minutes over medium heat, stirring.

4. 4

   4. Raise the heat slightly and add the dry white wine. Cook for 2 minutes so the alcohol evaporates. Add 250 ml (1 cup) hot fish stock, stir, and simmer for 5 minutes until you have a light, flavorful sauce.

5. 5

   5. Meanwhile, in a saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the rice and stir for 1 minute to coat. Pour in 500 ml (2 cups) hot fish stock and a pinch of salt. Cook over medium-low heat for 15 to 18 minutes, stirring occasionally, until the rice is tender and creamy.

6. 6

   6. Remove the rice from the heat and mix in the butter, lemon zest, 1 tablespoon lemon juice, and half of the chopped parsley. Taste and adjust salt if needed.

7. 7

   7. Add the clams to the pepper and fennel sauce. Cover the pan and cook for 4 to 5 minutes, until they begin to open.

8. 8

   8. Add the prawns to the skillet, nestling them among the clams. Cook uncovered for 3 to 4 minutes more, until the prawns are pink and just firm and the clams are fully open. Discard any clams that do not open.

9. 9

   9. Adjust the seasoning with the remaining salt if needed. Turn off the heat and finish with the remaining parsley and the reserved fennel fronds.

10. 10

    10. Spoon the creamy lemon rice onto each plate and top with the prawns, clams, and plenty of hot sauce. If you want to keep the dish warm before serving, you may hold it covered in a 200 °F / 95 °C oven for up to 10 minutes.