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RECIPE
19 INGREDIENTS16 STEPS50MIN

Spanish Paella and Clams with Chorizo and Shrimp

4.0
3 Ratings

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From the eastern coast of sunny Spain comes this vibrant regional specialty that’s certain to impress! Named after the two-handled pan it is traditionally cooked in, paella gets its unique kick from smoky paprika and Spanish chorizo. Here, “fruits of the sea” are combined with tender rice.
50MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
White Cooking Wine
1 pckg
Vegetable Base
1/4 cup
2
Spanish Chorizo
2 cloves
Garlic , minced
6 stalks
Fresh Chives , finely chopped
2 cans
Clam Juice
1
Lemon , juiced
1
Small  Onion , diced
1/2 cup
1/2 cup
Roasted Red Pepper Strips
1 lb
Whole Cooked Clams
1 tsp
1 Tbsp
1 1/4 tsp

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Nutrition Per Serving

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CALORIES
2479
FAT
85.6 g
PROTEIN
195.5 g
CARBS
197.9 g

Cooking Instructions

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Step 1
Slice the Spanish Chorizo (2) into quarter inch circles, and set aside.
Step 2
In a small saucepan over medium heat, bring Clam Juice (2 can), Vegetable Base (1 package), and 1 cup of water to a simmer.
Step 3
Carefully add Whole Cooked Clams (1 pound) being sure not to break the shells, and simmer until clams open and are just heated through, about 2 minutes.
Step 4
Transfer clams to a second small bowl, and set aside. Reserve broth for next step.
Step 5
In a large, deep saute pan over medium high heat, add Olive Oil (1 teaspoon). Add the chorizo in a single layer and cook for 2 minutes. Remove from pan and hold.
Step 6
In the same pan, add Onion (1), Garlic (2 clove), Smoked Paprika (1/2 teaspoon) and cook, stirring, for 3 minutes.
Step 7
Add Arborio Rice (8 ounce) to pot and toast for 3 minutes, stirring often.
Step 8
Pour in White Cooking Wine (1/4 cup), Lemon (1), Saffron Threads (1 teaspoon), and stir to combine.
Step 9
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.
Step 10
Meanwhile, in a small saute pot over medium high heat, add Olive Oil (1 tablespoon). Pat Shrimp (8) dry and season with Salt (1/4 teaspoon).
Step 11
Cook shrimp in a single layer for 2 minutes. Flip shrimp and continue to cook for 1 minute. Remove from pan.
Step 12
When rice is finished cooking, remove pan from heat and stir in Butter (4 tablespoon), chorizo, Roasted Red Pepper Strips (3 ounce), and Green Peas (1/2 cup). Season with Salt (1 teaspoon)
Step 13
Lay shrimp on their side and cut through the body lengthwise. Add to paella and stir.
Step 14
Remove half the clams from their shells and discard shells. Add clams to paella.
Step 15
For the remaining clams, break shell at join and discard the empty half. Reserve for plating.
Step 16
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 stalk).

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Nutrition Per Serving
Calories
2479
% Daily Value*
Fat
85.6 g
110%
Saturated Fat
32.8 g
164%
Trans Fat
0.0 g
--
Cholesterol
533.2 mg
178%
Carbohydrates
197.9 g
72%
Fiber
7.6 g
27%
Sugars
8.1 g
--
Protein
195.5 g
391%
Sodium
59085.4 mg
2569%
Vitamin D
--
--
Calcium
330.5 mg
25%
Iron
78.2 mg
434%
Potassium
580.7 mg
12%
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