Paella with Shrimp, Clams, and Sausage

This paella is the perfect recipe for when you need to whip up something delicious for a big group. In fact, I made this Paella recipe and whole Spanish theme dinner for my 40th birthday party and it was a hit! I celebrated my birthday twice, once in Greece and at home on the actual day.

I don’t know why I chose Spanish cuisine, but it worked. You know I had to whip up a pitcher of sangria, I had the Spanish cheese selection from Costco (IYKYK), and I made tortilla Espanola, gazpacho, and this paella.

Way back when I turned 40, I was living in New Orleans, LA with a home that just finished phase 1 of renovation, which included the kitchen. Most of the things I made, I could make in advance or were store bought, so the theme and the food worked out perfectly. In fact, some Louisianians at the party thought my paella was reminiscent of jambalaya, and I think they are right. I mean, Louisiana was once Spanish territory, so the flavors got mixed into the Creole/Cajun cooking we got going on down there.

Now, nearly 2 years later and recently returned from Spain, I am inspired to recreate this paella fit for a 40th birthday! Make this for your next party and wow everyone!

Serves 8, but you can make this for more if you have a big enough pan!

Tools:

You could use a paella pan if you have one, however, I am against single use kitchen products and appliances, so I use a giant wok and it works great!

Suggested Wine Pairing:

Red or White Sangria of course!

Ingredients:

1 cup of arborio or long grain rice

2 1/2 cups of chicken or seafood stock

1/2 pound of shrimp

1 pound of clams

1/2 pound of chorizo sausage, sliced

1 onion, diced

1 bell pepper diced

3/4 cup of peas

Big pinch of saffron

3 cloves of garlic, minced

1 – 14 ounce can of diced tomatoes

1 teaspoon of paprika

1/4 cup of olive oil

Lemon wedges and parsley to serve

Instructions:

1. Over medium/high heat, heat oil and add onion and bell pepper. Salt and pepper to taste.
2. Stir occasionally for 3-5 minutes, until the onion begins to turn translucent and add garlic. Saute for about 1 minute.
3. Next, add in the sausage and brown for another 5 minutes or so. Season with paprika.
4. Add in the tomatoes, saffron, broth, salt, and pepper. Bring to a boil.
5. Stir in the rice and reduce heat to low. After about 10 minutes add in the clams. Stir to make sure the clams are covered with liquid.
6. After a few minutes and some of the clams are beginning to open, stir in the shrimp.
7. Increase the heat to high for 1-2 minutes and resist the urge to stir. The goal is to get some of the rice on the bottom to get a little crunchy.
8. Remove from heat and cover with a lid or aluminum foil until the clams and shrimp are cooked through.
9. Garnish with parsley and serve with lemon wedges and sangria.