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Seafood Paella

Seafood Paella
Total Time:
35 minutes
Active Time:
35 minutes


2 (3 oz) packages cooked chorizo sausage
1 yellow onion
4 cloves garlic
2 large tomatoes
1/3 bunch fresh cilantro
24 littleneck clams
1 lb mussels
1 tablespoon olive oil
12 oz peeled/deveined medium shrimp, thawed if needed
1/4 teaspoon saffron threads
1 cup Arborio rice
3 1/2 cups reduced-sodium chicken broth
1 cup frozen peas
1 (3 oz) jar pitted green Spanish olives


  • Cut chorizo into thin slices.
  • Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups).
  • Chop cilantro finely (1/3 cup). Rinse clams and mussels.


  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add chorizo. Cook 2–3 minutes, stirring constantly, or until lightly browned; transfer to a plate. Add shrimp to same pan. Cook 2–3 minutes, stirring occasionally, or until shrimp are pink and opaque; transfer to plate.
  2. Add to same pan: onion, garlic, and saffron; cook 3–4 minutes. Stir in rice; add broth and bring to a boil. Reduce heat; cover and simmer about 20 minutes or until rice is tender.
  3. Stir in tomatoes, peas, and chorizo; top with clams and mussels. Cover and cook about 5 minutes until clams and mussels open (discard any unopened shellfish). Stir in shrimp and olives, then sprinkle with cilantro. Serve.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 410, Total Fat 15.00g, Sat Fat 3.50g, Trans Fat 0.00g, Chol 120mg, Sodium 1610mg, Total Carb 32g, Fiber 2.00g, Sugars 3g, Protein 39g, Calc 6%, Vit A 25%, Vit C 70%, Iron 35%

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