deconstructed paella for two.

This is our take on paella. Much lighter, quicker and easier, but still delicious. 

Deconstructed paella for two.

1 cup cooked brown rice

1/2 cup cooked English shell peas (frozen if you can't get fresh)

10-12 littleneck clams

1 yellow tomato, diced

prosciutto, 8 slices

4, 3oz filets of sole

1/2 cup dry white wine

a pinch of saffron

olive oil

Trim and portion the fish to desired size and then wrap them into tidy little packages with the prosciutto. Heat a non-stick or cast iron pan over medium-medium high heat, add a bit of olive oil. Place the wrapped fish filets into the pan and cook on each side until the prosciutto is crisp and golden, remove the fish from the pan and rest in a warm oven. In the same pan you cooked the fish in, add the clams, white wine, saffron and tomatoes, scraping up any of the brown tasty bits from the bottom of the pan. Cover the pan and cook the clams until they pop open, about 3-4 minutes. In a mixing bowl mix the peas and rice, portion and plate a bed of rice and peas on each plate. When the clams pop open they are ready to eat. Toss out any clams that do not open. Serve the fish on top of the rice along with the tomato, clams and saffron white wine sauce.