1/2 cup canned diced tomatoesSalt and freshly ground pepper1/4 cup dry white wine1/2 pound cockles, scrubbed and rinsed1 scallion, thinly slicedPreheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes.
In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes.
How is this one pot wonder when a second pot has to beuse to cook the shrimps and then this second pot has to be drained and wipe-cleaned in order to cook the mussels separately?
I'm going to give this dish a shot.
Not authentic Valencia paella, where it was invented.
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