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.
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.
For a milder flavor, use white wine in place of the tequila.
(Amount per serving)