Speedy Paella

Speedy Paella
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon saffron threads, crushed
  • 3 ounces Spanish chorizo sausage, cut into 1/4-inch-thick slices
  • ½ teaspoon hot paprika
  • 1 cup uncooked short-grain rice
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (8-ounce) bottle clam juice
  • 1 cup chopped plum tomato (about 1 tomato)
  • + 8 more ingredients
    • ½ cup frozen green peas
    • 12 littleneck clams
    • ½ pound medium shrimp, peeled and deveined
    • 1 cup coarsely chopped onion (about 1 medium onion)
    • 2/3 cup coarsely chopped red bell pepper (about 1 small bell pepper)
    • ¼ teaspoon salt
    • 2 garlic cloves, minced
    • ½ cup dry white wine

1. Combine wine and saffron threads in a small bowl; let stand 15 minutes. 2. Heat a large nonstick skillet over medium-high heat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan. Add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt...

View full recipe at My Recipes

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