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Cheater's Skillet Paella
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.

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6 servings

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

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.

535 calories

16g fat

59g carbs

35g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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