Diary of a Foodie

Easy Seafood Paella

Diary of a Foodie: Season Three: La Cocina Andaluza: The Flavor of Flamenco

Serves4 (main course)
  • Active Time:20 min
  • Start to Finish:1 hr
April 2009
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  • 2 tablespoons olive oil, divided
  • 2 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch pieces (rounded 1/2 cup)
  • 4 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 teaspoon pimentón (smoked paprika)
  • 1 1/4 cups short-grain white rice such as Arborio
  • 2 1/2 cups reduced-sodium chicken broth
  • 1/8 teaspoon crumbled saffron threads
  • 1 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
  • 3/4 lb medium shrimp, shelled and deveined, leaving tail attached
  • 1 cup frozen peas
  • Garnish:

    chopped parsley
  • Heat 1 Tbsp oil in a deep 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Cook chorizo, stirring, until golden, about 3 minutes. Transfer to a plate with a slotted spoon.
  • Add remaining Tbsp oil, garlic, onion, and bell pepper to skillet with pimentón, 1/2 tsp salt, and 1/4 tsp pepper and sauté until golden, about 5 minutes.
  • Stir in rice, broth, and saffron and bring to a rolling boil, uncovered. Reduce heat and simmer, covered and undisturbed, until most of liquid is absorbed, about 8 minutes. Stir in cockles and shrimp and cook, covered, until cockles open wide and shrimp are cooked through, 3 to 6 minutes. (Discard any cockles that remain unopened after 6 minutes.)
  • Remove from heat and stir in peas and chorizo. Cover with a kitchen towel and let stand until all of liquid is absorbed, about 5 minutes.
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