Oven Paella with Chorizo Clams and Shrimp
Ingredients
- 1 cup (7 oz./220 g) Arborio rice
- 2 1/2 cups (625 ml) low-sodium chicken broth
- 1 tsp. saffron, crumbled
- 1 bay leaf, torn in half
- 3/4 tsp. smoked paprika
- 2 garlic cloves, chopped
- 1 shallot, chopped
- Kosher salt and freshly ground pepper
- 1 cup (6 oz./185 g) canned chopped tomatoes, drained
- 2 roasted piquillo peppers, halved and sliced
- 1 link Spanish cured chorizo (about 6 oz./185 g), cut into 1/4-inch (6-mm) pieces
- 12 medium shrimp, peeled and deveined, with tails intact
- 2 tsp. olive oil, plus more for drizzling
- 12 clams, scrubbed
- 2 Tbs. fresh flat-leaf parsley leaves
Instructions
Oven Paella with Chorizo, Clams and Shrimp serves 4 original recipe by Williams-Sonoma.
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