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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Speedy Paella

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.

Cooking Light JUNE 2008

  • Yield: 4 servings (serving size: 1 1/4 cups rice and 3 clams)
  • Prep time:45 Minutes

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

Preparation

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.

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
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