seafood paella with clams, shrimp & mussels
A warm, comforting family meal of Spanish saffron-flavored rice with seafood and vegetables (recipe adapted from the La Tasca paella cooking class)
Servings: 3 -4
Ingredients
- 4 tbsps olive oil
- 1 chicken breast cubed into 1/2" cubes
- 4 ounces haricot verts or green beans trimmed and cut into 1" pieces
- 1 cup broccoli chopped
- 6 littleneck clams scrubbed
- 1/2 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
Instructions
- 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).