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Seafood Paella
Recipes
Seafood Paella
8 servings
35 minutes total

Ingredients

  • 12 oz peeled/deveined medium shrimp
  • 2 (3.5 oz) packages cured chorizo sausages
  • 1 yellow onion
  • 4 cloves garlic
  • 2 large tomatoes
  • ⅓ bunch fresh cilantro
  • 24 littleneck clams
  • 1 lb mussels
  • 1 tablespoon olive oil
  • ¼ teaspoon saffron threads
  • 1 cup Arborio rice
  • 3 ½ cups reduced-sodium chicken broth
  • 1 cup frozen peas
  • 1 (3 oz) jar pitted green Spanish olives

Steps

    1. Thaw shrimp, if needed. Cut chorizo into thin slices. Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups). Chop cilantro finely (⅓ cup). Rinse clams and mussels.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chorizo. Cook 2–3 minutes, stirring frequently, until lightly browned and 160°F; transfer to plate. Add shrimp to same pan; cook 2–3 minutes, stirring occasionally, until pink and opaque; transfer to plate.
    3. Add onions, garlic, and saffron to same pan; cook 3–4 minutes. Add rice and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer 18–20 minutes until rice is tender.
    4. Stir tomatoes, peas, and chorizo into rice; top with clams and mussels. Cover and cook 5 minutes or until clams and mussels open (discard any that do not open). Stir in shrimp and olives; sprinkle with cilantro and serve.

Amount per ⅛ recipe serving: Calories 370, Total Fat 17g, Sat Fat 4.5g, Trans Fat 0g, Chol 100mg, Sodium 1410mg, Total Carb 28g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%