Paella with Poblanos, Corn, and Clams

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped yellow onion
• 3 garlic cloves, minced
• 2 poblano chiles, seeded and chopped
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3/4 cup uncooked short-grain brown rice
• 1/4 teaspoon saffron threads, crushed
• 2 cups water
• 1/8 teaspoon ground red pepper
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1 cup halved cherry tomatoes
• 2 pounds littleneck clams
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 lemon wedges

Preparation

1. 1. Preheat oven to 450°.
2. 2. Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.
3. 3. Bake at 450° for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450° for 12 minutes or until shells open, and discard unopened shells.
4. 4. Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.