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Cheater’s Skillet Paella
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
It isn’t officially summer until you’ve eaten paella (with a glass of white wine, of course). But this hearty Spanish rice dish isn’t exactly easy to cook at home…until now. Presenting cheater’s skillet paella. All you need is one pan and an oven.
Makes 4 to 6 servings
Start to Finish: 1 hour
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, diced
1½ cups chopped roasted red peppers, diced
2 links cooked chorizo, sliced
1 tablespoon tomato paste
1½ cups carnaroli or arborio rice
½ cup white wine
3 cups chicken broth
1 pinch dried saffron
1 dried bay leaf
Juice of 1 lemon
1 pound shrimp, peeled and deveined
1 pound littleneck clams, washed well
1¼ cups peas
Salt and freshly ground black pepper
Fresh parsley, as needed for garnish
Directions
1. Preheat the oven to 325°F.
2. In a large, flat, oven-safe pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.
4. Stir the tomato paste into the pan and cook for 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.
5. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.
6. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.
7. Garnish with parsley and serve immediately.
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