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Seafood Paella | What's For Dinner

Ingredients

2 cups short-grain rice (Bomba or Calasparra)1 lb large shrimp, shell-on1 lb mussels, scrubbed and debearded12 whole littleneck clams4 oz Spanish chorizo, sliced4 cups chicken broth1/4 tsp saffron threads1 tsp smoked paprika1 medium yellow onion, diced4 cloves garlic cloves, minced1 cup canned diced tomatoes, drained3 tbsp olive oil1/2 cup frozen peas6 wedges lemon wedges1 tsp salt

Instructions

1

Warm broth in a saucepan. Crumble in the saffron threads and let steep for 10 minutes.

2

Heat olive oil in a 14-inch paella pan (or wide, shallow skillet) over medium-high heat. Sear chorizo for 2 minutes. Add shrimp and cook 1 minute per side. Remove both to a plate.

3

In the same pan, cook onion for 4 minutes. Add garlic, tomatoes, and paprika. Cook 2 minutes. Add rice and stir to coat in the oil for 1 minute.

4

Pour in the saffron broth and salt. Stir once (and only once), then arrange clams and mussels into the rice. Bring to a boil, then reduce to medium-low. Cook uncovered for 18-20 minutes without stirring.

Tip: Resist the urge to stir. The undisturbed rice forms the socarrat, the prized crispy bottom layer.

5

Nestle shrimp and chorizo back in during the last 5 minutes. Scatter peas on top. When the liquid is absorbed and you hear a faint crackling, remove from heat. Cover loosely with foil and rest 5 minutes. Serve with lemon wedges.

Nutrition per Serving

560kcal

Calories

38g

Protein

58g

Carbs

18g

Fat

3g

Fiber

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