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Seafood Paella

Seafood Paella Recipe

4.92 from 37 votes
This easy seafood paella, made with shrimp, clams and chorizo is a delicious one-pot weeknight dish!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Course: Dinner
Cuisine: Spanish

Equipment

Ingredients

  • 16 cherrystone clams
  • 16 extra jumbo shrimp (peeled and deveined)
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon Old Bay seasoning
  • 2 1/2 teaspoons olive oil (divided)
  • 1 small cooked chorizo link (sliced thin (1.75 oz) I use Goya)
  • 1/2 cup chopped onion
  • 3 garlic cloves (sliced thin)
  • 1 teaspoon smoked paprika
  • 1 1/4 cups short or medium grain rice
  • 1/3 cup tomatoes (finely diced )
  • 2 1/2 cups chicken or vegetable broth
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon saffron threads
  • 1 bay leaf
  • 1/2 red bell pepper (sliced thin strips)
  • 1/4 cup frozen peas
  • 1 tablespoon coarsely chopped parsley (for garnish)

Instructions

  • Clean the clams and soak in cold water for 20 minutes.
  • Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.
  • Heat a large, deep nonstick skillet over medium heat.
  • Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.
  • Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
  • Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
  • Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.
  • Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
  • Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
  • Discard the bay leaf and garnish with parsley.

Video

Nutrition

Serving: 3/4 cup rice with 4 clams, 4 shrimp, Calories: 263kcal, Carbohydrates: 26g, Protein: 24g, Fat: 6.5g, Saturated Fat: 1g, Cholesterol: 100.5mg, Sodium: 1435mg, Fiber: 1.5g, Sugar: 2.5g
- WW Points: 10