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Simple Shellfish Paella

Seafood alternatives: shrimp, rock shrimp, crawfish tails

Our streamlined version of the classic paella is easy to put together and makes a festive party dish. You will need a large (12-inch) skillet with a high cover in order to steam open the clams and mussels.

Ingredients:

• 1 can (14 1/2 oz.) vegetable or chicken broth
• 2 cups water
• 1/4 pound Italian sausage, casing removed and crumbled
• 1 Tbsp. olive oil
• 1 onion, coarsely chopped
• 1 red bell pepper, cored, seeded and coarsely chopped
• 1 tsp. minced garlic
• 1/4 tsp. ground cumin
• 1/4 tsp. chili powder
• 2 cups long-grain rice
• 1 pound hardshell clams, scrubbed
• 1 pound mussels, scrubbed and debearded

Cooking Instructions:

Bring the broth and water to a simmer over medium heat. Meanwhile cook the sausage over medium heat in a large skillet, covered, until cooked through. Drain well on paper towels and set aside.

Wipe out the skillet and heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook until tender, about 5 minutes. Stir in the cumin and chili powder, followed by the rice and sausage. Cook and stir 2 minutes. Add the hot liquid, cover and cook until the rice is almost tender, 13 to 15 minutes.

Uncover and arrange the clams and mussels, hinge side down, in the rice mixture. Cover and cook until the clams and mussels are open, 7 to 10 minutes longer. Discard any unopened clams or mussels. Spoon the rice mixture and seafood onto warmed plates and serve.

Servings per recipe: 6

Cal. 380 / Total fat 9g / Sat. 2g / Chol. 30mg / Sdm. 284mg / C arbo 57g / Prot. 14g / Om-3 .2g