Seafood Paella

Ingredients

• olive oil (0.25 cup)
• yellow onion (1 )
• red bell peppers (2 )
• chorizo (0.5 cup)
• dried red chili pepper (1 )
• tomatoes (2 )
• tomato paste (1 tablespoon)
• white wine (1 cup)
• garlic cloves (3.5 )
• saffron (1 pinch)
• smoked paprika (1 tablespoon)
• Valencia rice (1.5 cups)
• chicken stock (3.5 cups)
• jumbo shrimp (1 pound)
• mussels (1 pound)
• clams (1 pound)

Instructions

1. Place a medium-sized paella pan over medium-high heat, and add oil, onion, bell pepper, chorizo, and dried chili and cook until vegetables soften, about 3 minutes.
2. Using a box grater, grate tomatoes straight into the pan. Stir and cook until liquid has reduced by half.
3. Reduce heat to low, and add tomato paste, white wine, garlic, saffron, and paprika. Cook mixture down, stirring, until fully incorporated.
4. Add rice and chicken stock and stir until everything is mixed in. Simmer over low heat, without stirring, for 15 minutes. Peek occasionally to prevent sticking or burning.
5. After 15 minutes add shrimp, mussels, and clams. Cover with a lid or foil and cook on low for another 5 minutes. Turn off heat and let sit for 5 minutes.
6. Remove the lid. The rice should be fluffy with a slightly toasted bottom, mussels and clams should be open, and shrimp should be pink. Fluff paella with a fork before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 665
• fat: 25 g
• sats: 6 g
• carbs: 36 g
• fibre: 2 g
• protein: 65 g
• salt: 2.347 g