Description
A vibrant seafood paella, bursting with flavor. Pair it with a crisp Rioja for a taste of heaven.
Ingredients
Units
Scale
- 2 tbsp grapeseed or olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cups (473 ml) brown rice
- 0.5 tsp ground turmeric
- 4 cups (946 ml) low-sodium chicken broth
- 1 tsp kosher salt
- 1 bay leaf
- 1 cups (237 ml) canned peas, drained
- 1 lbs (454 g) raw shrimp, peeled and deveined
- 1 lbs (454 g) chorizo links, sliced
- 1 lbs (454 g) clams, scrubbed
Instructions
- In a large pot or paella pan, heat the oil over medium heat 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 the low-sodium chicken broth, salt, and bay leaf and bring to a full boil.
- Reduce the heat and cover. Allow the rice and vegetables 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 the chorizo is heated, shrimp is cooked through, and clams have opened.
- Discard any clams that refuse to open.
Notes
- For a richer flavor, toast the rice lightly in the oil before adding the vegetables.
- Substitute mussels or scallops for the shrimp or clams for variety.
- Leftover paella is best enjoyed the next day, as the flavors meld overnight. Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 150