Spanish Chorizo (2)
into quarter inch circles, and set aside.
In a small saucepan over medium heat, bring
Clam Juice (2 cans)
Vegetable Base (1 pckg)
, and 1 cup of water to a simmer.
Whole Cooked Clams (1 lb)
being sure not to break the shells, and simmer until clams open and are just heated through, about 2 minutes.
Transfer clams to a second small bowl, and set aside. Reserve broth for next step.
In a large, deep saute pan over medium high heat, add
Olive Oil (1 tsp)
. Add the chorizo in a single layer and cook for 2 minutes. Remove from pan and hold.
In the same pan, add
Garlic (2 cloves)
Smoked Paprika (1/2 tsp)
and cook, stirring, for 3 minutes.
Arborio Rice (1 cup)
to pot and toast for 3 minutes, stirring often.
White Cooking Wine (1/4 cup)
Saffron Threads (1 tsp)
, and stir to combine.
Add reserved clam broth in half cup increments, stirring until each addition is absorbed by the rice. Continue until all broth is used and rice is tender, about 20 minutes.
Meanwhile, in a small saute pot over medium high heat, add
Olive Oil (1 Tbsp)
dry and season with
Salt (1/4 tsp)
Cook shrimp in a single layer for 2 minutes. Flip shrimp and continue to cook for 1 minute. Remove from pan.
When rice is finished cooking, remove pan from heat and stir in
Butter (1/4 cup)
Roasted Red Pepper Strips (1/2 cup)
Green Peas (1/2 cup)
. Season with
Salt (1 tsp)
Lay shrimp on their side and cut through the body lengthwise. Add to paella and stir.
Remove half the clams from their shells and discard shells. Add clams to paella.
For the remaining clams, break shell at join and discard the empty half. Reserve for plating.
Spoon paella into the middle of a bowl, then gently place shrimp and chorizo on top. Arrange reserved half shelled clams in center and around the dish. Garnish with
Fresh Chives (6 stalks)