Name: PAELLA with clams, shrimp, and chorizo
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 3 or 4 fresh thyme sprigs, or 1 teaspoon dried thyme; 1 cup (165 g) seeded and diced fresh or drained chopped canned tomatoes; 4 cups (960 ml) hot shellfish stock (page 332) or chicken stock, plus more if needed; ½ cup (120 ml) dry white wine; 2 cups (400 g) Valencia (Bomba) or Calrose rice; 1 cup (150 g) diced poblano or Anaheim chile; ¼ teaspoon saffron threads bloomed in 2 tablespoons white wine or water; 1 pound (455 g) large (16 to 20 count) shrimp, peeled and deveined; 2 cups (400 g) cooked fresh or frozen giant lima or fava beans; 1 white onion, chopped; 2 tablespoons sliced garlic; ½ pound (225 g) Spanish chorizo or other cured garlic sausage, cut into thin rounds; ¼ cup (60 ml) olive oil; 2 pounds (910 g) Manila or littleneck clams, scrubbed; Kosher salt and freshly ground pepper; Lemon wedges, for serving; Chopped fresh flat-leaf parsley, for garnish; 1 teaspoon fennel seeds

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This classic saffron-scented dish from Spain is often cooked over a wood or charcoal fire using a special shallow pan. You’ll need a 14-inch (35.5-cm) paella pan for this recipe. You can cook this paella on the stove top, as I’ve done here, or on the grill or in the oven. Paella can contain all manner of meats, including sausage along with fish, shellfish, and vegetables, depending on the whim and budget of the cook. For the rice, look for a short-grain Spanish variety called Valencia, also