© Marcus Nilsson
Active Time
45 MIN
Total Time
1 HR 15 MIN
Serves : 6 to 8

This seafood-lover’s version of paella from Food & Wine’s Kay Chun has four different types of shellfish, as well as plenty of meaty bites of chorizo. Slideshow: More Paella Recipes

How to Make It

Step 1    

In a medium saucepan, combine the chicken stock with 
the fish stock and crumbled saffron and bring to a simmer.

Step 2    

Meanwhile, in a 15-inch paella pan or large enameled cast-iron casserole, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and paprika and cook until fragrant, about 2 minutes. Add the rice and cook, 
stirring, until it is evenly coated in the oil, 1 minute. Add the 
hot broth and stir the rice once to evenly spread it in the pan. Cook over moderate heat, without stirring but rotating the 
pan for even cooking, until half of the liquid is absorbed, about 15 minutes. Reduce the heat 
to low. Nestle the chorizo and shrimp into the rice. Add 
the clams, cockles and mussels hinge side down and cook, turning the shrimp halfway through, until the shrimp and shellfish are cooked through and all of the liquid is absorbed, about 
20 minutes. Scatter the peas on top and let stand for 5 minutes. Garnish with parsley and serve.

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