Seafood Paella
No matter what your menu looks like, this classic Spanish dish is sure to keep everyone at the table talking.
Ingredients
- 2 (3.0-oz) packages cooked chorizo sausage, sliced
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 large tomatoes, chopped
- 1/3 bunch cilantro, chopped
- 24 littleneck clams, well rinsed
- 1 lb mussels, well rinsed
- 1 tablespoon olive oil
- 12 oz peeled/deveined medium shrimp, thawed
- 1/4 teaspoon saffron threads
- 1 cup Arborio rice
- 3 1/2 cups reduced-sodium chicken broth
- 1 cup frozen peas
- 1 (3-oz) jar pitted green Spanish olives
Instructions
- Cut chorizo into thin slices.
- Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups).
- Chop cilantro finely (1/3 cup). Scrub/wash clams and mussels.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add chorizo; cook 2–3 minutes, stirring constantly, or until lightly browned, then transfer chorizo to a plate. Add shrimp to same pan; cook 2–3 minutes, stirring occasionally, or until shrimp are pink and opaque, then transfer shrimp to plate.
- Add to pan: onion, garlic, and saffron; cook 3–4 minutes. Stir in rice; add broth and bring to a boil. Reduce heat; cover and simmer about 20 minutes or until rice is tender.
- Stir in tomatoes, peas, and chorizo; top with clams and mussels. Cover and cook about 5 minutes until clams and mussels open (discard any unopened shellfish). Stir in shrimp and olives, then sprinkle with cilantro. Serve.
Nutritional Info
Amount per 1/8 recipe serving: CALORIES 410kcal; TOTAL FAT 15g; SAT FAT 3.5g; TRANS FAT 0g; CHOLESTEROL 120mg; SODIUM 1610mg; CARB 32g; FIBER 2g; TOTAL SUGARS 3g (Incl. 0g Added Sugars); PROTEIN 39g; VITAMIN D 0%; CALCIUM 6%; IRON 35%; POTASSIUM 15%
Source: Publix Aprons® recipe
