Light the barbecue and make sure the heat is evenly distributed.
Place the paella pan on the grill of the barbecue
Finely chop the shallots, turmeric and garlic. Heat the olive oil in the paella pan and add the shallots, turmeric and garlic and sauté gently for a few minutes until everything is translucent.
Add the rice and cook with it until the rice also looks glassy (compare it to risotto). Deglaze with white wine and stir well a few times until the wine has evaporated.
Then add the tomato sauce, fennel seeds, thyme, saffron, paprika, cayenne bell pepper, pepper and salt. Stir well and allow to come to temperature.
Then add the hot broth. Let it cook until the rice has absorbed about half the liquid. During this process, stir everything regularly.
After about 15 minutes, the clams can be added. Keep the pan on the barbecue and heat until the clams are open.
The paella is good when the rice is soft, the shellfish are open and there is enough liquid left to make the dish creamy.
Garnish the paella with parsley and lemon.
Notes
Tip: Cook or grill a few lobsters, prawns or langoustines beforehand and place them on top of the paella.
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