Rhode Island Paella

Ingredients - Serves 4

• Parsley - For garnish
• Lemon - 1, cut into wedges
• Peas - 1 cup, frozen
• Shrimp - 1 pound, peeled and deveined
• Clams - 1 pound
• Chicken broth - 4 cups
• Saffron threads - 1/2 teaspoon
• Arborio rice - 1 1/2 cups
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Chorizo - 1/2 pound, sliced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chorizo and cook until browned, then remove and set aside.
3. Add the onion and garlic to the pan and cook until softened.
4. Stir in the rice and saffron, then add the chicken broth. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
5. Add the clams, cover the pan, and cook until they open, about 5 minutes.
6. Add the shrimp and peas, cover, and cook until the shrimp are pink and cooked through, about 5 minutes more.
7. Return the chorizo to the pan and stir to combine.
8. Serve the paella with lemon wedges and garnish with parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 600
• Fat: 20g
• Carbs: 70g
• Protein: 40g
• Sodium: 1500mg
• Sugar: 5g