Seafood Paella
A classic Spanish paella recipe that will surely please all who try it!
Servings: 6 Servings
Ingredients
- 2 tablespoons grapeseed or olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 2 cups brown rice
- ½ teaspoon ground turmeric*
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt or to taste
- 1 bay leaf
- 1 cup canned peas drained
- 1 pound raw shrimp peeled and deveined
- 1 pound chorizo links sliced**
- 1 pound clams scrubbed
Instructions
- In a large pot or paella pan, heat the oil over medium and sauté the onion until very fragrant, about 5 minutes.
- Add the chopped red bell pepper, uncooked brown rice, and turmeric and continue sautéing until vegetables have softened, about 3 to 5 minutes.
- Add thelow-sodium chicken broth, salt, and bay leaf and bring to a full boil.
- Reduce the heat and cover. Allow the rice and veggies to simmer until much of the liquid has been absorbed, about 30 minutes.
- Add the peas, shrimp, and chorizo and mix. Place the clams, hinge-side down into the paella and cover the pot. Cook for an additional 8 to 10 minutes, or until chorizo is heated, shrimp is cooked through, and clams have opened.
- Discard any clams that refuse to open.
- Serve with your favorite wine!
Notes
*You can use ½ teaspoon saffron threads in place of ground turmeric, if desired.
**I used pre-cooked chorizo links. If you use Spanish dry-cured chorizo, it will need to be cooked and you can sauté it with the onion and bell pepper after they have softened up a bit.
Nutrition
Serving: 1grams