Weeknight Clams and Spanish Chorizo Paella
I picked up a bunch of clams the other day with no recipe in mind. I just thought they looked so fresh and delicious! I decided that paella was the answer
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Skillet
- Saucepan
- Stove
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 2 cups low-sodium chicken broth
- Pinch of saffron threads
- 8 scrubbed littleneck clams
- 2 tbsp olive oil
- 2 ounces cured Spanish chorizo, sliced into 1/8-inch-thick rounds
- 1/2 cup minced onion
- 3 garlic cloves, thinly sliced
- 1 tsp smoked paprika
- 1 & 1/2 cups arborio rice
- Kosher salt
- freshly ground black pepper
- 1/3 cup dry white wine
- 1 large roasted red pepper from a jar, drained, cut into 1/4-inch-wide strips
- 1/2 cup frozen peas, thawed
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