Ingredients
16cherrystone clams
16extra jumbo shrimp,peeled and deveined
½tbsplemon juice
¼tspold bay seasoning
2½tspolive oil,divided
1small chorizo link,sliced thin cooked
½cuponion,chopped
3garlic cloves,sliced thin
1tspsmoked paprika
1¼cupsshort/medium grain rice
⅓cuptomatoes,finely diced
2½cupschicken or vegetable broth
1¼tspkosher salt
¼tspsaffron threads
1bay leaf
½red bell pepper,sliced thin strips
¼cupfrozen peas
1½tbspparsley,coarsely chopped for garnish
Preparation
Clean the clams and soak them in cold water for about 20 minutes.
Transfer the shrimp to a bowl and season with ½ tablespoon of lemon juice and Old Bay.
Heat a large, deep nonstick skillet over medium heat.
Add 1 teaspoon of oil and sauté the chorizo, onions, garlic, and paprika for about 3 minutes until soft.
Push aside, add the remaining 1½ teaspoons of oil in the center and add the rice, stirring to coat with the oil. Sauté for about 3 minutes.
Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
Mix and bring to a boil, stirring once. Place the bell pepper over the rice, then reduce heat to low and cover tightly. Cook for about 15 minutes.
Add the clams, shrimp, and peas. Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through about 10 to 12 minutes.
Uncover the skillet, raise the heat to medium-high and cook for about 2 to 3 minutes to toast the bottom of the rice
Discard the bay leaf and garnish with parsley.
