Surf Clam Paella In a Frying Pan! Recipe

Name: Surf Clam Paella In a Frying Pan!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag or so Suf clams (hamaguri), washed well; 400 ml White rice; 1 clove Chopped garlic; 1/2 Onions (finely chopped); 1 Tomato (coarsely chopped); 1 King oyster mushrooms (thinly sliced; or mushrooms of your choice); 3 tbsp Olive oil (for stir frying); 3 tbsp White wine; 1 Parsley (chopped, for garnish); 1 pinch Saffron; 1 tsp Weipa (or soup stock granules); 400 ml Lukewarm water

Servings: persons

1 bag or so Suf clams (hamaguri), washed well
400 ml White rice
1 clove Chopped garlic
1/2 Onions (finely chopped)
1 Tomato (coarsely chopped)
1 King oyster mushrooms (thinly sliced; or mushrooms of your choice)
3 tbsp Olive oil (for stir frying)
3 tbsp White wine
1 Parsley (chopped, for garnish)
1 pinch Saffron
1 tsp Weipa (or soup stock granules)
400 ml Lukewarm water

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).
4
Slice the king oyster mushroom thinly.
5
Heat olive oil in a frying pan and stir fry the garlic.
6
When it turns fragrant, add the onion and mushrooms, and stir fry until wilted.
7
Add rice, and stir-fry until the grains are translucent.
8
Add white wine, saffron water with soup stick, pepper and tomatoes, and mix.
9
When the liquid comes to a boil, add the clams and cover with a lid.
10
Simmer over low heat for 15 minutes.
11
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.
12
Leave to rest for 10 minutes.
13
Sprinkle on parsley.
14
If the rice is still hard, cover with the lid, heat for 1 minute, then turn off the heat.
15
Leave to steam and rest for about 5 to 10 minutes again and the rice will be cooked through.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bag or so Suf clams (hamaguri), washed well, 400 ml White rice, 1 clove Chopped garlic, 1/2 Onions (finely chopped), and more.

Yes, Surf Clam Paella In a Frying Pan! falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Surf Clam Paella In a Frying Pan!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions