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Speedy Paella

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 45 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.