Stovetop Spanish Paella

St. Ours Clam or Crab Broth will boost the seafood flavor in this Spanish Paella. The original uses a Paella pan over a fire, but we use a covered pan on the stovetop and capture the smoky flavor by adding smoked chorizo

Serves 6-8 | 1 hour 30 minutes

Stovetop Spanish Paella with St. Ours Broth

Ingredients

• 1 lb mussels/little neck clams, cleaned

• ½ lb boneless skinless chicken thighs

• 1 lb medium shrimp, peeled, deveined

• 12 oz cooked smoked chorizo sausage

• 5 Tbsp olive oil

• 5 cloves garlic, minced

• 2 bay leaves

• 1 small onion, minced

• 2 bell peppers, cut in strips

• 2 cups fresh tomatoes, chopped

• 2 cups rice

• 2 envelopes St. Ours Clam or Crab Broth

• 3 cups chicken stock

• ¼ tsp saffron (optional)

• ½ tsp black pepper

• 1 tsp paprika

• ¾ cup frozen peas or lima beans

• 1 small jar of pimento

• 1 lemon

Directions

1. Dissolve St. Ours Clam or Crab Broth into 2 cups hot water, add bay leaves and saffron then set aside

2. Cut chicken into strips and season with salt and pepper. Add 2 Tbsp oil to pan, heat on medium-high until shimmering, brown chicken and set aside

3. Add sliced chorizo, pepper, and onions, sauté until edges brown and set aside

4. Heat 3 Tbsp of olive oil in pan, add tomato (skinned, seeded, and chopped), garlic, paprika, and black pepper, cook a few minutes. Add rice, stirring so it does not stick, cooking for about 2 minutes until the grains are opaque

5. Add the seasoned St. Ours Broth and chicken stock. Bring to a boil, stirring so no rice sticks. Reduce heat and simmer covered until the broth is at the level of the rice, about 10 minutes

6. Increase heat to medium, stir in chicken, sausage, pepper mixture, and shrimp, place mussels/clams on top of the rice and cook covered until the liquid is absorbed and a crust begins to form on the bottom, about 10 minutes

7. Turn heat down to low, fold in frozen peas without disturbing the bottom crust. Taste for seasoning and cook covered for 5 minutes. Turn heat off and rest covered for about 10 minutes

8. Remove bay leaves and any unopened clams/mussels. Garnish with pimento strips and lemon wedges