One might not equate the word "paella" with "easy mealtime fix," but this recipe from former Gourmet editor Ruth Reichl will dispel your notions of this Valencian dish being too complicated to make at home.
Eschew unconventional ingredients like rabbits and snails or labor-heavy shellfish like lobster and crab for already-shelled shrimp and quick-cooking clams. Take advantage of frozen peas and rudimentary equipment like a Dutch oven — both things home cooks often already have on hand. 2 tablespoons olive oil, divided Serves 4.
To make the meal simple enough for a weeknight or relaxed Sunday night, keep reading.
2 oz. Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch pieces (rounded 1/2 cup)
4 garlic cloves, finely chopped
1 medium onion, chopped
1 red bell pepper, chopped
1/2 teaspoon pimentón (smoked paprika)
1 1/4 cups short-grain white rice such as Arborio
2 1/2 cups reduced-sodium chicken broth
1/8 teaspoon crumbled saffron threads
1 lb. cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
3/4 lb. medium shrimp, shelled and deveined, leaving tail attached
1 cup frozen peas
Garnish: chopped parsley
2 tablespoons olive oil, divided