Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep Time
45 Mins
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.

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.

Ratings & Reviews

Lloydmom's Review

January 30, 2011
Great choice for an easy Paella. So much simpler than a regular recipe and not that much difference in taste. I used andouille sauage instead for a milder taste, added chicken and 1/2 tsp smoked paprika. So good my kids ate it all!

JIMMIC's Review

November 15, 2010
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.