Soft Shell Crab Paella

• 2 1/2 cups chicken stock
• 1 pinch saffron threads
• 1/2 tbsp olive oil
• 1 None chorizo sausage, diced
• 8 oz onion, diced
• 3 cloves garlic, minced
• 8 oz paella rice
• 1/2 tsp smoked sweet paprika
• 1/3 cup semi-sweet sherry
• 2 None frozen soft-shell crabs, thawed, gills removed, face removed, quartered
• 12 None Manila or littleneck clams or mussels
• 1 handful fresh parsley leaves
• None None lemon wedges, to serve

1. In a large saucepan, bring stock, 1 cup water and saffron threads to a boil. Set aside.
2. Heat olive oil in a paella pan over high heat. Cook chorizo and onion, stirring occasionally, for 3 mins, or until onion is soft. Add garlic and cook for 1 min. Add rice and stir to coat. Add paprika and sherry. Cook until sherry evaporates. Add saffron-infused stock and stir to combine. Reduce heat to medium and simmer for 15 mins, undisturbed. A crust called socarrat needs to form on bottom of pan.
3. Gently push crabs and clams into paella, cover with foil and cook for 5 mins. If crust has not formed, increase heat to high and cook for 30-60 seconds to form the socarrat. Remove from heat. Garnish with parsley and serve with lemon wedges.

chicken stock, saffron threads, olive oil, chorizo sausage, onion, garlic, paella rice, sweet paprika, semisweet sherry, shell, manila, handful fresh parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/26928 (may not work)