- Calories 394
- Caloriesfromfat 23%
- Fat 10.2g
- Satfat 3.3g
- Monofat 4.1g
- Polyfat 1.3g
- Protein 26.9g
- Carbohydrate 48.6g
- Fiber 4.4g
- Cholesterol 116mg
- Iron 6.7mg
- Sodium 786mg
- Calcium 71mg
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.
How to Make It
Step 1
Combine wine and saffron threads in a small bowl; let stand 15 minutes.
Step 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.
JIMMIC's Review
I have made this twice now and enjoyed it. The recipe is rather quick and easy. However both times now I have had no clams open. The next time I will steam the clams separeatly and add them to the mix.
Lloydmom's Review