Seafood and Chorizo Paella

Name: Seafood and Chorizo Paella
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Ingredients: 6 cups chicken stock; 3 tablespoons olive oil; 3 links cured chorizo, sliced into 1/4-inch-thick half moons; 1 cup minced Spanish onion; 1 small green bell pepper, seeded and cut into strips; 1 small red bell pepper, seeded and cut into strips; 1 clove garlic, smashed; 1 cup diced tomatoes; Salt and freshly ground black pepper; 1/2 cup dry white wine; 3 cups bomba rice; 1/4 teaspoon saffron threads; Six head-on shrimp (21-25 count), deveined, or 12 littleneck clams, purged and scrubbed 1 cup shelled peas, blanched; Lemon wedges, for garnish; Minced fresh parsley, for garnish

Recipe courtesy of Food Network Kitchen

Show: Worst Cooks in America

Episode: Prepping for Success

Seafood and Chorizo Paella

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Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

692

Total Fat

22

Saturated Fat

6

Carbohydrates

94

Dietary Fiber

2

Sugar

7

Protein

23

Cholesterol

38

Sodium

1181

Total: 1 hr 20 min
Active: 50 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

692

Total Fat

22

Saturated Fat

6

Carbohydrates

94

Dietary Fiber

2

Sugar

7

Protein

23

Cholesterol

38

Sodium

1181

Total: 1 hr 20 min
Active: 50 min

Ingredients

6 cups chicken stock

3 tablespoons olive oil

3 links cured chorizo, sliced into 1/4-inch-thick half moons

1 cup minced Spanish onion

1 small green bell pepper, seeded and cut into strips

1 small red bell pepper, seeded and cut into strips

1 clove garlic, smashed

1 cup diced tomatoes

Salt and freshly ground black pepper

1/2 cup dry white wine

3 cups bomba rice

1/4 teaspoon saffron threads

Six head-on shrimp (21-25 count), deveined, or 12 littleneck clams, purged and scrubbed 1 cup shelled peas, blanched

Lemon wedges, for garnish

Minced fresh parsley, for garnish

Directions

Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.
In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice.
Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.
Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley.