A warm, comforting family meal of Spanish saffron-flavored rice with seafood and vegetables (recipe adapted from the La Tasca paella cooking class)
4 tbsps olive oil
1 chicken breast, cubed into ½" cubes
4 ounces haricot verts or green beans, trimmed and cut into 1" pieces
1 cup broccoli, chopped
6 littleneck clams, scrubbed
½ pound shrimp, peeled and deveined with tails on
8 mussels, scrubbed and de-bearded
4 tablespoons tomato sauce
1.5 cups chicken broth
1.5 cups seafood broth or white wine
1 cup Spanish rice
1 teaspoon smoked paprika
1 clove garlic, minced
Pinch of saffron
Optional: one chorizo sausage, casing removed
Heat olive oil over medium heat in a 12" cast iron skillet or paella pan. Add chicken and chorizo (if using), sauteing until cooked through. Stir in garlic and paprika and cook for 1 minute.
Add tomato sauce, broccoli and haricots vert. Saute for 2-3 minutes until bright green but still crunchy.
Add broths and/or wine (if using). Turn up heat to medium high and bring to a boil. Stir in rice and clams (if using) cook for 10 minutes, adjusting heat slightly if rice mixture is about to boil over.
Lower heat to medium-low. Add saffron, mussels and shrimp and cook for another 6-8 minutes until mussels are opened, shrimp is pink and opaque, and most of the liquid has been absorbed into the rice.
Remove from heat and cover with clean, dry paper towels for 5-10 minutes (this process allows the rice at the bottom of the pan to get crispy).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/07/seafood-paella-with-clams-shrimp-mussels.html