spanish seafood paella
This easy seafood paella, made with shrimp, clams, and chorizo is a delicious one-pot weeknight dish!
Servings: 4
Calories: 544kcal
Equipment
- skillet
Ingredients
- 1 1/2 lb cherrystone clams
- 1 lb shrimp peeled and deveined
- 2 1/2 teaspoons olive oil divided
- 1/2 red bell pepper sliced thin strips
- 1/4 cup frozen peas
- 1 small cooked chorizo link sliced thin
- 1/2 cup chopped onion
- 3 garlic cloves sliced thin
- 1 teaspoon smoked paprika
- 1 1/4 cups short/medium grain rice
- 2 1/2 cups chicken or vegetable broth
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1/2 tablespoon lemon juice
- 1/4 teaspoon Old Bay seasoning
- 2 tablespoon coarsely chopped parsley for garnish
Instructions
- Clean the clams and soak in cold water for 20 minutes.
- Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.
- Heat a large, deep nonstick skillet over medium heat.
- Add 1 teaspoon of oil and sauté the chorizo, bell pepper, onions, garlic, and paprika until soft, about 3 minutes.
- 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.
- Add the broth, salt, saffron threads, and bay leaf.
- Mix and bring to a boil, stirring once, reduce heat to low and cover tightly, cook about15 minutes. Bring to a boil and let the liquid slightly reduce,
- Uncover and spread the shrimp clams, and peas.over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink.
- Garnish with parsley.
Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 324mg | Sodium: 2948mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1516IU | Vitamin C: 33mg | Calcium: 202mg | Iron: 5mg