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Ruth Reichl's Fast and Easy Recipe For Seafood Paella 2010-11-05 14:03:07

Easy Seafood Paella

Easy Seafood Paella

From Ruth Reichl

Ruth Reichl's Fast and Easy Recipe For Seafood Paella 2010-11-05 14:03:07

Ingredients

  1. 2 tablespoons olive oil, divided
    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

Directions

  1. Heat 1 Tbsp oil in a deep 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Cook chorizo, stirring until golden, about 3 minutes. Transfer to a plate with a slotted spoon.
  2. Add remaining Tbsp oil, garlic, onion, and bell pepper to skillet with pimentón, 1/2 tsp salt, and 1/4 tsp pepper and sauté until golden, about 5 minutes.
  3. Stir in rice, broth, and saffron, and bring to a rolling boil, uncovered. Reduce heat and simmer, covered, and undisturbed, until most of liquid is absorbed, about 8 minutes. Stir in cockles and shrimp, and cook covered, until cockles open wide and shrimp are cooked through, 3 to 6 minutes. (Discard any cockles that remain unopened after 6 minutes.)
  4. Remove from heat and stir in peas and chorizo. Cover with a kitchen towel and let stand until all of liquid is absorbed, about 5 minutes.

Serves 4.

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