Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
45 mins
prep:
45 mins
Yield:
4 servings (serving size: 1 1/4 cups rice and 3 clams)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine wine and saffron threads in a small bowl; let stand 15 minutes.

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  • 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.

Nutrition Facts

394 calories; calories from fat 23%; fat 10.2g; saturated fat 3.3g; mono fat 4.1g; poly fat 1.3g; protein 26.9g; carbohydrates 48.6g; fiber 4.4g; cholesterol 116mg; iron 6.7mg; sodium 786mg; calcium 71mg.
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