How To Make Clam and Chorizo Paella
A savory Spanish dish loaded with clams, chorizo, and saffron-infused rice.
Serves:
Ingredients
- 1 tablespoon of olive oil
- 1/2 pound of chorizo, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 2 cups of short grain rice
- 4 cups of chicken stock
- 1/2 teaspoon of saffron threads
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1 pound of clams, scrubbed
- Lemon wedges, for serving
Instructions
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Heat olive oil in a large paella pan over medium-high heat.
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Add chorizo and cook until browned, about 5 minutes.
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Add onion, garlic, and bell pepper to the pan and cook until softened, about 5 minutes.
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Add rice and stir to coat in oil.
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Add chicken stock, saffron, paprika, and salt, and bring to a boil.
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Reduce heat to low, cover, and simmer until rice is tender and has absorbed most of the liquid, about 20-25 minutes.
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Stir in clams, cover, and cook until they open, about 5-7 minutes.
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Serve with lemon wedges.
Nutrition
- Calories : 650kcal
- Total Fat : 29g
- Saturated Fat : 9g
- Cholesterol : 80mg
- Sodium : 1700mg
- Total Carbohydrates : 70g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 26g
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