Speedy Paella
Katherine
ingredients
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads, crushed
- 3 ounces- Spanish chorizo sausage, cut into 1/4-inch-thick slices
- 1 cup coarsely chopped onion (about 1 medium onion)
- 2/3 cup coarsely chopped red bell pepper (about 1 small bell pepper)
- 1/2 teaspoon hot paprika
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 cup uncooked short-grain rice
- 1 cup fat-free, less sodium chicken broth
- 1 (8-ounce) bottle clam juice
- 1 cup chopped plum tomato (about 1 tomato)
- 1/2 cup frozen green peas
- 12 little neck clams
- 1/2 pound medium shrimp, peeled and deveined
directions
- 1
Combine wine and saffron threads in a small bowl; let stand 15 minutes.
- 2
Heat a large nonstick skillet over medium-high heat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan. Add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt and garlic; cook 1 minute. Return chorizo to pan. Add wine mixture, rice, broth, and clam juice; bring to a boil. Cover, reduce heat, and cook 15 minutes or until most of liquid is absorbed. Stir in tomato, peas, clams, and shrimp. Cover and cook 5 minutes or until clams open; discard and unopened shells.
Source: Katherine
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