Speedy Paella

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Speedy Paella Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Spanish chorizo is made with smoked pork, as opposed to Mexican chorizo, which uses fresh pork. If you can't find the Spanish version, substitute kielbasa.

4 servings (serving size: 1 1/4 cups rice and 3 clams)


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1/2 cup dry white wine
1/4 teaspoon saffron threads, crushed
3 ounces Spanish chorizo sausage, cut into 1/4-inch-thick slices
1 cup coarsely chopped onion (about 1 medium onion)
2/3 cup coarsely chopped red bell pepper (about 1 small bell pepper)
1/2 teaspoon hot paprika
1/4 teaspoon salt
2 garlic cloves, minced
1 cup uncooked short-grain rice
1 cup fat-free, less-sodium chicken broth
1 (8-ounce) bottle clam juice
1 cup chopped plum tomato (about 1 tomato)
1/2 cup frozen green peas
12 littleneck clams
1/2 pound medium shrimp, peeled and deveined


Prep: 45 Minutes

1. Combine wine and saffron threads in a small bowl; let stand 15 minutes.

2. Heat a large nonstick skillet over medium-high heat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan. Add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt, and garlic; cook 1 minute. Return chorizo to pan. Add wine mixture, rice, broth, and clam juice; bring to a boil. Cover, reduce heat, and cook 15 minutes or until most of liquid is absorbed. Stir in tomato, peas, clams, and shrimp. Cover and cook 5 minutes or until clams open; discard any unopened shells.

Created date

May 2008

Nutritional Information

Calories 394
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 3.3 g
Monofat 4.1 g
Polyfat 1.3 g
Protein 26.9 g
Carbohydrate 48.6 g
Fiber 4.4 g
Cholesterol 116 mg
Iron 6.7 mg
Sodium 786 mg
Calcium 71 mg