Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

In 'Seriously Simple Parties' by Diane Rossen Worthington

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Heat the olive oil over med-high heat in a 14-inch paella pan or 13- to 14-inch ovenproof saute pan.
  3. Saute the onions until softened, about 7 minutes.
  4. Add the bell pepper and saute for about 2 minutes, or until slightly softened.
  5. Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color.
  8. Season with salt and pepper.
  9. Add the rice and cook for 1 minute, stirring to coat the rice without browning it.
  10. Pour in the clam juice and 1 cup of the broth, and, using pot holders, move the pan around so that the ingredients are in an even layer and are mixed together.
  11. Cook until the liquid is absorbed, 4-5 minutes.
  12. Add the rest of the broth and the saffron and bring to a boil.
  13. Cover and put in the oven.
  14. Bake for 30-35 minutes or until the liquid is almost absorbed.
  15. Remove the pan from the oven and add the shellfish, sausage, and peas and stir to blend well.
  16. Cover, return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
  17. Remove from the oven.