This version may not be strictly traditional, but garlic, kielbasa, shrimp, clams, and saffron bring the flavors of paella together in a satisfying way. Ingredients
3 tablespoons olive oil 3 garlic cloves, chopped 1 cup frozen onions and bell peppers (6 oz) 1/4 lb kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup) 2 cups instant long-grain white rice such as Uncle Ben's 1/4 cup dry white wine 1 1/4 cups reduced-sodium chicken broth (10 fl oz) 1/8 teaspoon crumbled saffron threads 20 frozen cleaned raw medium shrimp such as Contessa brand 1 1/4 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed 1 cup frozen peas 1/2 cup small pimiento-stuffed green olives
Preparation
Heat oil in a 12-inch heavy skillet over high heat until just smoking, then saut garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
|
