Seafood Paella

Seafood Paella

This seafood paella features short-grain rice flavored with saffron and chorizo, topped with steamed clams, mussels, and shrimp.

Ingredients

• 1/4 cup olive oil
• 1 yellow onion, diced
• 2 red bell peppers, diced
• 1/2 cup chopped chorizo
• 1 dried red chili pepper
• 2 large tomatoes
• 1 tablespoon tomato paste
• 1 cup white wine
• 3 garlic cloves, minced
• 1 big pinch saffron
• 1 tablespoon smoked paprika
• 1 1/2 cups Valencia rice (short grain or paella rice)
• 3 1/2 cups chicken stock
• 1 pound jumbo shrimp
• 1 pound mussels
• 1 pound clams

Directions

1. Place a medium-sized paella pan over medium-high heat and add oil, onion, bell pepper, chorizo, and dried chili. Cook until the vegetables soften, about 3 minutes.
2. Using a box grater, grate tomatoes directly into the pan. Stir and cook until the liquid has reduced by half.
3. Reduce heat to low and add tomato paste, white wine, garlic, saffron, and paprika. Stir and cook the mixture until fully incorporated.
4. Add rice and chicken stock, and stir until everything is well mixed. Simmer over low heat, without stirring, for 15 minutes. Occasionally check with a spoon to ensure nothing is sticking or burning.
5. After 15 minutes, add shrimp, mussels, and clams. Cover with a lid or foil and cook on low for another 5 minutes. Turn off the heat and let the pan sit for 5 minutes.
6. Remove the lid. The rice should be fluffy with a slightly toasted bottom, the mussels and clams should be fully open, and the shrimp should be pink. Fluff the paella with a fork before serving.