Serves6
- Active Time:10 min
- Start to Finish:25 min
February 2006
This version may not be strictly traditional, but garlic, kielbasa, shrimp, clams, and saffron bring the flavors of paella together in a satisfying way.
-
3
tablespoons
olive oil
-
3
garlic cloves, chopped
-
1
cup
frozen onions and bell peppers (6 oz)
-
1
lb
kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)
-
2
cups
instant long-grain white rice such as Uncle Ben’s
-
1/4
cup
dry white wine
-
1 1/4
cups
reduced-sodium chicken broth (10 fl oz)
-
1/8
teaspoon
crumbled saffron threads
-
20
frozen cleaned raw medium shrimp such as Contessa brand
-
1 1/4
lb
cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
-
1
cup
frozen peas
-
1
cup
small pimiento-stuffed green olives
-
Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
