• Prep: 35 min
  • Cook Time: 45 min
  • Total: 1 hr 20 min
  • Serving: 8

Paella is a traditional favorite.


  • 1/2 medium onion, chopped
  • 2 teaspoons olive oil
  • 12 ounces hot Italian sausage
  • 1 pound clams
  • 4 1/2 cups chicken broth, divided
  • 2 cups uncooked Arborio rice
  • 1 teaspoon saffron threads
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 large tomatoes, seeded and chopped
  • 1 cup frozen tiny peas
  • 1/4 cup fresh parsley, chopped


  1. Heat oil in a large Dutch oven over medium heat. Add onion and saute for 5 minutes or until tender. Add sausage and cook 5 minutes more or until no longer pink, stirring with a fork to crumble; drain. Add clams and 3 1/2 cups broth, cover and cook 5 minutes or until clams open. Remove clams and keep warm. Discard any clams that do not open.
  2. Add rice to sausage mixture. Cook over medium heat 2 minutes, stirring constantly. Add saffron; simmer 25 minutes or until rice is tender, adding remaining broth as needed.
  3. Stir in shrimp, tomatoes, and peas. Cook 3 minutes or until shrimp turn pink and are heated through. Top with reserved clams, stirring until heated. Sprinkle with parsley. Serve immediately.

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