Seafood Paella | Recipe Cart

Name: Seafood Paella | Recipe Cart
Total time: 1 min
Ingredients: 4 1/2 cups chicken stock; 1/2 teaspoon saffron threads, crumbled and then loosely measured; 1/4 teaspoon salt; 3 tablespoons olive oil; 1/2 yellow onion, finely chopped; 1/2 red bell pepper, finely chopped; 3 cloves garlic, finely chopped; 6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note); 3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio; 1 (14-ounce) can fire-roasted diced tomatoes; 1 cup frozen green peas; 1 pound large (21-24 per pound) shrimp, peeled and deveined, with tails left on; 1 pound mussels, rinsed and scrubbed; 1 pound littleneck clams, rinsed and scrubbed; 1/4 cup chopped parsley, for garnish

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Export 14 ingredients for grocery delivery Step 1 Preheat the grill: Heat a gas grill to medium-high heat (375ºF), or light a charcoal grill and let burn until

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Ingredients

4 1/2 cups chicken stock
1/2 teaspoon saffron threads, crumbled and then loosely measured
1/4 teaspoon salt
3 tablespoons olive oil
1/2 yellow onion, finely chopped
1/2 red bell pepper, finely chopped
3 cloves garlic, finely chopped
6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note)
3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio
1 (14-ounce) can fire-roasted diced tomatoes
1 cup frozen green peas
1 pound large (21-24 per pound) shrimp, peeled and deveined, with tails left on
1 pound mussels, rinsed and scrubbed
1 pound littleneck clams, rinsed and scrubbed
1/4 cup chopped parsley, for garnish