Description
A seafood paella recipe, plus a Rioja wine and tapas pairing to create a match made in heaven.
Ingredients
Scale
- 2 tablespoons grapeseed or olive oil
- campaignIcon Recipes
- 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
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Main
- Cuisine: Spanish