Recipe courtesy of Scott Leibfried
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
20 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 400 degrees F.

Wash and inspect all of the shellfish, reserve in the refrigerator. In a large, thick, bottom pot with shallow sides, saute the onion with 1/2 of the olive oil until tender. Add chorizo and garlic, and saute for 5 minutes. Add tomato broth, saffron, 1/2 of the basil, and 1/2 of the parsley.

Bring to a boil. Add all the shellfish, rice and season with salt and pepper. Bring to a simmer, cover and finish in the oven. Cook for 10 to 15 minutes, or until rice is tender and the clams have opened. Remove from the oven and season the top with salt, pepper, the remaining parsley, basil, and the olive oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

The Ultimate Paella

Recipe courtesy of Tyler Florence

Valerie's Super Easy Oven Paella

Recipe courtesy of Valerie Bertinelli

Quick Paella with Chorizo, Shrimp and Chicken

Recipe courtesy of Geoffrey Zakarian

Paella

Recipe courtesy of Kathy Clyne Merrill

Paella

Recipe courtesy of Emeril Lagasse

Paella

Recipe courtesy of Mark Motta

Paella

Recipe courtesy of Michelle Bernstein

Paella

Paella

Browse Reviews By Keyword