Ingredients

• 0.25 cups olive oil
• 1 yellow onion , diced
• 2 reds bell peppers , diced
• 0.5 cups chorizo
• 1 dried red chili pepper
• 2 large tomatoes
• 1 tablespoon tomato paste
• 1 cup white wine
• 3 garlics cloves
• 1 pinch saffron
• 1 tablespoon smoked paprika
• 1.5 cups rice , short grain or paella rice
• 3.5 cups chicken stock
• 1 pound jumbo shrimp
• 1 pound mussels
• 1 pound clams

Instructions

1. 1 Place a medium-sized paella pan over medium-high heat, and add oil, onion, bell pepper, chorizo, and dried chili and cook until vegetables soften, about 3 minutes.
2. 2 Using a box grater, grate tomatoes straight into the pan. Stir and cook until liquid has reduced by half.
3. 3 Reduce heat to low, and add tomato paste, white wine, garlic, saffron, and paprika. Cook paste mixture down, stirring, until fully incorporated.
4. 4 Add rice and chicken stock and stir until everything is all mixed in. Simmer over low heat, without stirring, for 15 minutes. Every now and then, peek with a spoon to make sure nothing is sticking or burning while simmering.
5. 5 After 15 minutes add shrimp, mussels, and clams. Cover with a lid or foil and cook on low for another 5 minutes. Turn off heat and let the pan sit for 5 minutes.
6. 6 Remove the lid. The rice should be fluffy with a slightly toasted bottom, mussels and clams should be open all of the way, and your shrimp should be pink. Fluff paella with a fork before serving.

Nutrition per serving