Wednesday, May 11, 2011

Speedy Paella

Cooking Light's
Speedy Paella
  • 1/2 cup dry white wine (pinot grigio)
  • 1/4 teaspoon saffron threads, crushed (so expensive, about $15-20/bottle)
  • 3 ounces Spanish chorizo sausage, cut into 1/4-inch-thick slices (I used some from my freezer - Andouille)
  • 1 cup coarsely chopped onion (about 1 medium onion)
  • 2/3 cup coarsely chopped red bell pepper (about 1 small bell pepper)
  • 1/2 teaspoon hot paprika (used regular)
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 cup uncooked short-grain rice
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (8-ounce) bottle clam juice
  • 1 cup chopped plum tomato (about 1 tomato)
  • 1/2 cup frozen green peas
  • 12 littleneck clams (HT did not have, used frozen mussels)
  • 1/2 pound medium shrimp, peeled and deveined (i used frozen)
  • 1. Combine wine and saffron threads in a small bowl; let stand 15 minutes.
  • 2. Heat a large nonstick skillet over medium-high heat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan. Add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt, and garlic; cook 1 minute. Return chorizo to pan. Add wine mixture, rice, broth, and clam juice; bring to a boil. Cover, reduce heat, and cook 15 minutes or until most of liquid is absorbed. Stir in tomato, peas, clams, and shrimp. Cover and cook 5 minutes or until clams open; discard any unopened shells.

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