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Clam, Chorizo & Tomatillo Paella

Clams and chorizo come together in an impressive meal featuring a base that starts with Kitchen Basics® Seafood Stock and a splash of tequila. Season ingredients with turmeric and smoked paprika. Simmer and top mixture with clams, green beans and tomatillos. Pair with a glass of sangria and savor the taste of Spain without ever leaving your kitchen.

Serves: 6
15 mins Prep Time 25 mins Cook Time
15 mins Prep Time
25 mins Cook Time
  • Mix stock, smoked paprika, sea salt and turmeric in medium bowl until well blended. Set aside.

  • Cook chorizo in large skillet on medium heat until lightly browned, about 4 minutes. Add shallots; cook and stir until translucent, about 3 minutes.

  • Stir in rice and tequila. Cook until liquid is reduced by half. Add stock mixture without stirring; simmer, uncovered, 15 minutes.

  • Place clams, green beans and tomatillos on top of rice. (Do not stir.) Cover and simmer 1 to 2 minutes or until clams have opened. (Discard any clams that do not open.) Serve warm without stirring.

Cooking tip

For a milder flavor, use white wine in place of the tequila.

Nutrition information

(Amount per serving)

  • Calories: 384 Cholesterol: 40mg
  • Sodium: 1110mg Protein: 17g
  • Total Fat: 13g Saturated Fat: 5g
  • Fiber: 1g Carbohydrate: 48g

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