Speedy Paella

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.

Yield: 4 servings (serving size: 1 1/4 cups rice and 3 clams)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 23%
  • Fat: 10.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.9g
  • Carbohydrate: 48.6g
  • Fiber: 4.4g
  • Cholesterol: 116mg
  • Iron: 6.7mg
  • Sodium: 786mg
  • Calcium: 71mg


  • 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


  1. 1. Combine wine and saffron threads in a small bowl; let stand 15 minutes.
  2. 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.
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