A pan of food with seafood and peas

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Weeknight Skillet Paella

https://www.purewow.com/recipes/easy-skillet-paella-recipe

6 servings servings

1 hr

Ingredients (I halved the recipe)

· 2 tablespoons

extra-virgin olive oil

· 1 Spanish onion, diced

· 3 garlic cloves, minced

· 1½ cups chopped roasted red peppers, diced

· 2 links Spanish chorizo, sliced

· 1 tablespoon tomato paste

· 1½ cups Bomba, Carnaroli or Arborio rice

· ½ cup dry white wine

· 3 cups chicken broth (homemade or store-bought)

· 1 pinch dried saffron

· 1 dried bay leaf

· Juice of 1 lemon

· 1 pound shrimp, peeled and deveined

· 1 pound littleneck clams, washed

· 1¼ cups frozen peas, thawed

· Kosher salt and freshly ground black pepper

· Fresh parsley, to garnish

Directions

1. Preheat the oven to 325°F.

2. In a large, flat, oven-safe skillet or pan, heat the olive oil over medium heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more.

3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes. Stir the tomato paste into the pan and cook until it turns a deep brick red color, about 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.

4. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.

5. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently stir in the peas. Season with salt and pepper, and garnish with parsley.