Seafood Paella

 Spanish chorizo is generously seasoned with paprika and other spices, so a small amount adds unique flavor to dishes like this. Look for it in specialty markets and butcher shops.


PREP TIME: 20 MINUTES / TOTAL TIME: 1 HOUR 30 MINUTES / SERVINGS: 4











Ingredients
3 ounces dried Spanish chorizo, diced 
1 pound medium shrimp, peeled, deveined, and patted dry 
½ teaspoon smoked paprika
1 large red bell pepper, chopped (about 1¼ cups)
1 medium onion, chopped (about 1 cup)
3 cloves garlic, chopped
¼ teaspoon dried oregano
1 cup short- or medium-grain white rice
½ cup plus 2 tablespoons chopped fresh flat-leaf parsley
1 can (14.5 ounces) no-salt-added diced tomatoes
1 cup frozen peas
¼ teaspoon saffron
16 littleneck clams, scrubbed and rinsed
Lemon wedges

1 HEAT a large heavy skillet or paella pan on medium heat. Add the chorizo and cook, stirring frequently, until lightly browned, about 5 minutes. Transfer to a paper towel–lined plate with a slotted spatula and press lightly with another paper towel to drain.

2 DISCARD all but 1 tablespoon of the rendered fat from the chorizo and raise the heat to medium high. Season the shrimp with the paprika, ¼ teaspoon salt, and freshly ground black pepper. Add to the skillet and cook, turning halfway through, until lightly browned and opaque in the thickest part, about 4 minutes. Transfer to a bowl and set aside.

3 ADD the bell pepper and onion to the skillet and cook, stirring occasionally, until tender and lightly browned, about 7 minutes. Add the garlic, oregano, rice, and ½ cup of the parsley and cook, stirring almost constantly, until the rice turns opaque, about 2 minutes. Add the tomatoes, peas, saffron, and 1 cup water. Bring to a simmer and reduce the heat to low. Simmer, stirring occasionally during the first 20 minutes of cooking, until the rice is cooked through, the bottom layer of rice has turned light brown and crisp in spots, and the liquid is absorbed, 24 to 28 minutes. (If the water evaporates before the rice is cooked through, add more as needed.) Stir in the chorizo and shrimp and remove from the heat.

4 FILL a large pot with about ½″ water, insert a steamer basket, cover, and bring to a boil over high heat. Reduce the heat to medium low, add the clams, and steam, covered, until the shells open, 5 to 10 minutes. Transfer the clams to a bowl as they open and discard any that do not open. Divide the paella among 4 bowls and top with the clams. Serve with the lemon wedges.

NUTRITION (per serving: 13⁄4 cups rice mixture and 4 clams) 525 calories, 42 g protein, 60 g carbs, 11 g fat, 4 g saturated fat, 680 mg sodium