Servings: 8 servings
Time to prepare: 60 min
Method: Bake

Ingredients:
1 pound (454 grams) Aqua Star raw peeled shrimp, thawed
¼ cup olive oil
4 ounces (114 grams) chorizo, chopped
1 onion, chopped
3 garlic cloves, crushed
¾ cup dry white wine
Pinch of saffron
1 Roma tomato, seeded and cut into ½” pieces
½ cup of roasted red peppers, chopped
2 tsp Hungarian paprika
2 ½ cups arborio rice (risotto rice)
5 cups low salt chicken broth
1 ¼ pounds (570 grams) small clams, washed
1 ¼ pounds (570 grams) cleaned mussels
Salt and pepper
4 ounces (114 grams) frozen peas
3 Tbsp lemon juice

Preparation Instructions:

1. Heat oil in a large, wide, ovenable dish (preferably a paella pan) over medium-high heat; add chorizo and sauté until brown.

2. Add onions and garlic; cook 2 minutes.

3. Add white wine, saffron, tomato and peppers. Cook for 4-5 minutes.

4. Add paprika and rice; cook for 30 seconds. Stir until rice is well coated and all ingredients are combined.

5. Add broth, bring to a boil, reduce heat to low and simmer for 3 - 4 minutes.

6. Remove from heat; add shrimp, clams and mussels. Mix well and place in a preheated 375°F (190°C) oven for 20 - 25 minutes.

7. Add frozen peas and continue to bake until moisture is absorbed and shellfish have opened (approx 5 min.).

8. Let the paella rest for 5 minutes covered with foil before serving in a large shallow dish. Drizzle with freshly squeezed lemon juice.

Nutritional Info:
Low Calories
Low Sodium
Source of Omega 3