Ingredients
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16 cherrystone clams
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16 Extra Jumbo Shrimp Peeled and Deveined
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1/2 tablespoon lemon juice
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1/4 teaspoon Old Bay Seasoning
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2 1/2 teaspoons olive oil (divided)
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1 Small Cooked Chorizo Link Sliced Thin (1.75 Oz) I Use Goya
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1/2 cup chopped onion
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3 Garlic Cloves Sliced Thin
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1 teaspoon smoked paprika
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1 1/4 Cups Short/Medium Grain Rice
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1/3 cup finely diced tomatoes
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2 1/2 Cups Chicken or Vegetable Broth
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1 1/4 teaspoon kosher salt
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1/4 Teaspoon Saffron Threads
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1 bay leaf
Directions
Prep Time: 20min | Cook Time: 25min | Serves: 4
This clam and shrimp paella with chorizo is seasoned with saffron for that authentic paella flavor. Paella, a popular dish in Spain, is a favorite in my house. It’s a one-pot meal made of rice, seafood, chorizo, and veggies. Another delicious Spanish rice dish that I love if you don’t like seafood is my mom’s Arroz Con Pollo.,Paella originated in Valencia, Spain and is popular throughout the country. Paella is a Spanish rice dish, generally seasoned with saffron and paprika, cooked in a large frying pan. Paella can include a variety of proteins, including chorizo, sausage, chicken, mussels, clams, or shrimp.,In Spain, paella is cooked in a special skillet called a paellera, but you don’t need a fancy paella pan to make this dish. A large skillet with a fitted lid will work perfectly.,If you can’t find clams, use mussels or double the amount of shrimp.,If you want to add chicken, use less seafood and add a half-pound of diced chicken breast or thigh when you add the broth.,If you don’t have fresh bell pepper, jarred roasted peppers will work too.,Sicilian Rice Ball Casserole,Greek Chicken Meal Prep Rice Bowls,Lentil and Rice Bowls with Eggs and Bacon,Korean Beef Rice Bowls,Shrimp, Peas and Rice
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Steps
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1
Done
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Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay |
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2
Done
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Heat a large, deep nonstick skillet over medium heat. |
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3
Done
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Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes. |
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4
Done
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Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes. |
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5
Done
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Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf. |
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6
Done
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Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas. |
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7
Done
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Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes. |
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8
Done
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Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes. |
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9
Done
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Discard the bay leaf and garnish with parsley. |
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10
Done
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11
Done
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12
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13
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14
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15
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