Seafood Paella

Ingredients

• 2 (3.0-oz) packages cooked chorizo sausage, sliced
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 large tomatoes, chopped
• ⅓ bunch cilantro, chopped
• 24 littleneck clams, well rinsed
• 1 lb mussels, well rinsed
• 1 tablespoon olive oil
• 12 oz peeled/deveined medium shrimp, thawed
• ¼ teaspoon saffron threads
• 1 cup Arborio rice
• 3 ½ cups reduced-sodium chicken broth
• 1 cup frozen peas
• 1 (3-oz) jar pitted green Spanish olives

Steps

1. Cut chorizo into thin slices.
2. Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups).
3. Chop cilantro finely (1/3 cup). Scrub/wash clams and mussels.
4. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add chorizo; cook 2–3 minutes, stirring constantly, or until lightly browned, then transfer chorizo to a plate. Add shrimp to same pan; cook 2–3 minutes, stirring occasionally, or until shrimp are pink and opaque, then transfer shrimp to plate.
5. Add to pan: onion, garlic, and saffron; cook 3–4 minutes. Stir in rice; add broth and bring to a boil. Reduce heat; cover and simmer about 20 minutes or until rice is tender.
6. Stir in tomatoes, peas, and chorizo; top with clams and mussels. Cover and cook about 5 minutes until clams and mussels open (discard any unopened shellfish). Stir in shrimp and olives, then sprinkle with cilantro. Serve.