Oven Paella with Chorizo, Clams & Shrimp

Name: Oven Paella with Chorizo, Clams & Shrimp
Yield: Serves 4
Cuisine: Spanish
Ingredients: ¾ teaspoon smoked paprika; 2 cloves garlic, chopped; 12 clams, scrubbed; 1 bay leaf, torn in half; 1 teaspoon saffron, crumbled; 2 tablespoons fresh flat-leaf parsley leaves; 2 teaspoons olive oil, plus more for drizzling; 1 shallot, chopped; 1 cup (7 oz/220 g) Arborio rice; 2½ cups (625 ml) low-sodium chicken broth; 12 medium shrimp, peeled and deveined, with tails intact; 1 cup (6 oz/185 g) canned chopped tomatoes, drained; Kosher salt and freshly ground pepper; 2 roasted piquillo peppers, halved and sliced; 1 link Spanish cured chorizo (about 6 oz/185 g), cut into ¼-inch (6-mm) pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Paella cooks perfectly in the oven, yielding moist rice topped with flavorful seafood and chorizo. Be sure to use Spanish chorizo, which has been dried and cured, rather than fresh Mexican chorizo, for this dish. You can find jarred piquillo peppers in most grocery stores, but if they are unavailable, roasted red bell peppers will do the trick.