Oven Paella with Chorizo, Clams & Shrimp

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

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.