This dish is traditionally layered and complex, but we’ve taken some liberties to create an easier spin so it can become a weeknight favorite! No paella pan, no problem! Any large skillet will do. If grilling feels like too much, the shrimp can also tuck in with the clams and they will steam, saving you an additional step. This is a delicious and inherently celebratory dish, HELLO SEAFOOD! (*heart eyes*). Perfect for a romantic date night at home, to punctuate a special milestone or double-down in a giant paella pan to win ALL the hearts at your next family gathering.
Any way you spin it, this recipe has got it all, and thanks to a handful of our powerhouse pea shoots, this dish is also serving your nutritional needs. If you have saffron spice on hand, this is it’s time to shine. Add a few threads when adding your broth for an elevated and colorful addition to this dish. You can thank us later..! ;) Share your pics and tag #forwardgreens or tag us so we can see your magic in action!
½ pound (approx 12 large) wild shell-on shrimp or 20-25 small
10-15 littleneck clams, scrubbed
¾ pound spicy chorizo link sausage, sliced
8 oz (about ½ a small bag) Haricots Verts (Thin French Green Beans)
4 large (or 6 small) garlic cloves, thinly sliced
1 cup onion, chopped
¼ cup butter
1 ½ cups dry white wine
3 cups long-grain rice
4 cups low-sodium chicken broth
1 teaspoon smoked paprika
1 teaspoon paprika
¼ teaspoon turmeric
½ teaspoon himalayan sea salt
½ teaspoon fresh cracked pepper
3 tablespoons olive oil + 2-3 for marinating shrimp
1 package (1.5 ounces / 42.5 ounces) Forward Greens Pea Shoots
Lemons, grilled for finishing
- Coat the pan with olive oil and sea salt, either large paella pan or skillet, and bring to medium-high heat. When oil is hot, add in green beans and cook for 7-10 minutes, flipping with tongs every 2-3 minutes until skin is blistered and lightly golden. Remove and set aside.
- In the same pan, warm butter over medium heat. Add chopped sausage, garlic and onion. Saute until chorizo is browned on one side but still has raw parts. Be careful not to overcook the chorizo at this point.
- Add the rice, scraping up browned bits and stirring thoroughly. Saute for 2-3 minutes stirring frequently.
- Pour measured white wine to the pan followed by the spices, stir well to incorporate.
- Next pour in broth, being careful not to overfill the pan with liquid. If you find yourself short on space, wait for some liquid to be absorbed into the rice and add remaining once you have more space.
- Nestle clams into pan and cover, cooking until clams open, about 12-15 minutes, until rice is al dente and clams open.
- While rice and clams are cooking, prepare your shrimp for the grill. Carefully cut down the back of each shrimp with a pair of kitchen shears and de-vien if needed. In a bowl, toss the raw shrimp with olive oil, salt and pepper and place on a medium-high grill for about 3-4 minutes each, flipping halfway. Grill lemons (cut in half widthwise) and grill face down alongside shrimp, about 2-3 each. Whole spring onions and other seasonal vegetables make a great accent to this dish if you want to grill any you have on hand. Set aside staging for rice to finish.
- Assemble Paella for serving: Remove lid from rice and clams, being careful of emerging steam and inspect that all clams are cooked and opened, discarding any that don’t open. Arrange your shrimp, lemons and any other grilled items into a beautiful presentation that looks good to you. Drizzle finished paella with olive oil and squeeze some juice from grilled lemons over. Top with fresh pea shoots. Serve immediately.
Any leftovers can be stored in an airtight container for up to 4 days.