Ingredients
- 2 tablespoons olive oil, divided
- 2 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch pieces (rounded 1/2 cup)
- 4 garlic cloves, finely chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 teaspoon pimentón (smoked paprika)
- 1 1/4 cups short-grain white rice such as Arborio
- 2 1/2 cups reduced-sodium chicken broth
- 1/8 teaspoon crumbled saffron threads
- 1 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
- 3/4 lb medium shrimp, shelled and deveined, leaving tail attached
- 1 cup frozen peas
Description
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