Spicy Spanish Surf And Turf Rice

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: purge and rinse 400 g clams; peel shrimp leaving tails; slice 140 g sausage thick; shred 40 g cheese; steam 220 g saffron rice and keep warm; warm 200 ml broth.
2. Heat 1 Tbsp olive oil in a skillet over medium; cook sausage 2 minutes until fat renders and edges brown; add 1/2 tsp chili flakes, 1/3 tsp sea salt, and 1/4 tsp cracked black pepper until fragrant.
3. Add clams and shrimp; cover and cook over medium heat 3–4 minutes until clams open and shrimp turn pink; remove shellfish and reserve pan juices.
4. Add 220 g saffron rice to the pan juices and stir-fry 1 minute until grains are coated with oil (toast the rice).
5. Add hot broth in 1/2-ladle additions, stirring 3–4 times about 6 minutes until grains absorb seafood essence and turn lightly creamy.
6. Return clams, shrimp, and sausage; stir-fry over high heat 1 minute to combine (do not overcook seafood).
7. Turn off heat and fold in 40 g cheese until half-melted with even saffron color.
8. Serve hot—the spicy, rich Spanish surf-and-turf rice of Second Floor Cafe.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins