Seafood Paella Recipe
This simple seafood paella, featuring shrimp, clams, and chorizo, is a delightful one-pot meal perfect for busy weeknights!
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Ingredients
- 16 cherrystone clams
- 16 extra jumbo shrimp
- 1 small cooked chorizo link
- 1/2 cup chopped onion
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 1 1/4 cups short or medium grain rice
- 1/3 cup tomatoes
- 2 1/2 cups chicken or vegetable broth
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1/2 red bell pepper
- 1/4 cup frozen peas
- 1 tablespoon coarsely chopped parsley
- 2 1/2 teaspoons olive oil
- 1/2 tablespoon lemon juice
- 1/4 teaspoon Old Bay seasoning
Equipment Needed
- large deep skillet
Instructions
- 1
Rinse the clams thoroughly and let them soak in cold water for 20 minutes.
- 2
Place the shrimp in a mixing bowl and drizzle with 1/2 tablespoon of lemon juice, then sprinkle with Old Bay seasoning.
- 3
Preheat a large, deep nonstick skillet over medium heat.
- 4
Pour in 1 teaspoon of oil and sauté the chorizo, onions, garlic, and paprika until they become tender, which should take about 3 minutes.
- 5
Push the mixture to one side, add the remaining 1 1/2 teaspoons of oil in the center, and incorporate the rice, stirring well to coat it with the oil. Sauté for 3 minutes.
- 6
Introduce the diced tomatoes, broth, salt, crumbled saffron threads (rubbed between your fingers), and the bay leaf.
- 7
Stir everything together and bring the mixture to a boil, stirring once. Lay the bell pepper on top of the rice, then reduce the heat to low and cover the skillet tightly. Let it simmer for 15 minutes. Afterward, remove the lid and add the clams, shrimp, and peas.
- 8
Cover the skillet once more and continue to cook over low heat until the clams open and the shrimp are fully cooked, which should take about 10 to 12 minutes.
- 9
Remove the lid, increase the heat to medium-high, and allow the bottom of the rice to toast, listening for a sizzling sound, which will take approximately 2 to 3 minutes.
- 10
Take out the bay leaf and finish by garnishing with fresh parsley.