Jersey Royal Potato and Razor Clam Paella

A unique take on paella, using Jersey Royal potatoes instead of rice for a creamy, local flavour. Featuring fresh razor clams and other seasonal seafood.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

2 items

Cost

£7.24/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed clean, skins on, cut into 1cm thick slices)

£4.50

500gRazor Clams(Fresh, purged of sand)

£7.00

500gMixed Seafood(Prawns, mussels, squid rings - a mix of your choice)

£6.50

50gJersey Butter

£1.20

1Onion(Finely chopped)

£0.30

4clovesGarlic(Minced)

£0.20

1Red Bell Pepper(Diced)

£0.80

100gChorizo (optional)(Diced, adds smoky flavour)

£1.50

400gTomatoes(Chopped, or one can of chopped tomatoes)

£0.90

0.5tspSaffron Threads(Infused in 100ml of warm water)

£3.00

500mlFish Stock(Warm)

£1.20

100mlJersey Milk

£0.25

0.3cupFresh Parsley(Chopped, for garnish)

£0.60

1Lemon(Cut into wedges, for serving)

£0.50

2tbspOlive Oil

£0.20

1tspSmoked Paprika

£0.15

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

Total Cost

£28.95

£7.24 per serving

Instructions

1.
Preheat oven to 180°C (350°F).
2.
In a large paella pan or wide skillet, melt the Jersey butter with olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 2 minutes until fragrant.
3.
If using, add the chorizo and cook until lightly browned, releasing its flavour.
4.
Add the chopped tomatoes and smoked paprika. Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5.
Add the sliced Jersey Royal potatoes to the pan and stir to coat them in the tomato sauce. Season with salt and pepper.
6.
Pour in the warm fish stock and saffron-infused water. Bring to a simmer, then reduce heat to low, cover and cook for 20 minutes, or until the potatoes are almost tender.
7.
Stir in the Jersey milk. Arrange the mixed seafood and razor clams on top of the potatoes. Cover again and cook for another 5-8 minutes, or until the clams have opened and the seafood is cooked through. Discard any clams that don't open.
8.
Transfer the paella pan to the preheated oven and bake for 5-10 minutes to achieve a slightly crispy top on the potatoes.
9.
Remove from the oven and let the paella rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (625g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Ensure the razor clams are properly purged of sand by soaking them in salted water for at least 30 minutes before cooking.

Don't overcrowd the pan with potatoes, as this will prevent them from cooking evenly. Cook in batches if necessary.

For a richer flavour, use homemade fish stock.

Adjust the amount of fish stock depending on the moisture content of your tomatoes. You want the potatoes to be just covered.

You can add other seasonal vegetables, such as asparagus or peas, towards the end of the cooking time.

Cooking Equipment

Large Paella Pan (or wide skillet)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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