Name: Seafood Paella
Total time: 75 min
Ingredients: One 12-ounce package cooked chorizo, sausages halved lengthwise and crosswise; 1/2 pound mussels, scrubbed; 1/2 cup finely chopped onion; 1/4 teaspoon saffron threads, crumbled; 2 1/4 cups Bomba or arborio rice; 2 cups fish stock or clam broth; 8 large head-on shrimp; Chopped parsley, for garnish; 3 garlic cloves, minced; 4 cups chicken stock or low-sodium broth; 1/4 cup thawed frozen peas; 1/2 teaspoon smoked paprika; 1 pound littleneck clams and cockles, scrubbed; 1/4 cup extra-virgin olive oil

Paella

What type of rice should I use for paella?

What ingredients can I use for my paella?

This seafood-lover’s version of paella from Food & Wine’s Kay Chun has four different types of shellfish, as well as plenty of meaty bites of chorizo.

Slideshow: More Paella Recipes

Fish

Crustacean Shellfish

Bacon & Sausage

gram

mexican chorizo

Seafood

mussel

Fresh Vegetables

onion

Seasonings

saffron

Grains & Rice

bomba rice

Stocks & Broths

milliliter

fish stock

shrimp

fresh parsley

garlic

chicken stock

green peas

smoked paprika

littleneck clam

Oils

extra virgin olive oil

Niacin (B3)

Vitamins

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Manganese

Dietary Fiber

Carbohydrates

Alpha-carotene

Vitamin A

Trans fatty acids

Calories from Fat

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Cholesterol

Dietary Folate Equivalents

Choline

Vitamin B6

Calcium

Water

Protein

Vitamin K

Lutein+zeaxanthin

Sugar

Beta-carotene

Pantothenic acid (B5)

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Seafood Paella

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