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New England Paella

New England Paella

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

1 1/2 tablespoon Extra virgin olive oil, divided
1/2 lb chorizo or spicy or sweet Italian chicken sausage
2 each Cloves garlic, minced
1 med spanish onion, chopped
1 each Red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried rosemary
1/4 teaspoon ground cumin
1/2 teaspoon saffron
1/4 teaspoon Freshly ground pepper
1 8 fl oz clam juice
2 1/4 cups low-sodium chicken broth or vegetable broth
1 cup Frozen green peas, thawed
1 cup canned chopped tomatoes with juice
1 dozen Little neck clams, scrubbed
1 lb Jumbo shrimp, peeled and deveined with tails left on
1/4 cup Chopped fresh parsley (optional)
1 each Lemon, cut into 8 wedges

directions:

1. Preheat oven to 350degreesF. Spray a 9-by-13-inch pan with vegetable cooking spray.
2. In a very large skillet or a stockpot, heat 1/2 Tbsp. of the oil over medium-high heat. Add sausage and saute until browned, about 7 to 8 minutes. Remove from pan. When cool enough to handle, slice sausage diagonally into 1/2-inch slices and set aside.
diagonally into 1/2-inch slices and set aside. 3. Add remaining 1 Tbsp. oil to pan and heat over medium-high heat. Add garlic, onion, and bell pepper. Saute until softened and onion is translucent, about 5 minutes.
4. Add rice and stir to coat with mixture. Add paprika, rosemary, cumin, saffron, salt, and black pepper. Stir to coat rice. Add clam juice and broth to pan and bring mixture to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes.
5. Pour rice mixture into prepared baking pan. Add peas and tomatoes and stir tocombine. Arrange clams, shrimp, and reserved sausage on top of rice. Cover baking dish with foil.
6. Bake for 45 to 55 minutes until rice has absorbed all the liquid and clams have opened. Remove foil and let dish rest for 5 minutes. Discard any clams that did not open.
7. Garnish with parsley if desired and serve immediately with lemon wedges on the side.
Souce: fresh magazine July, August 2010

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Quantity Ingredients  
1 1/2 tablespoon Extra virgin olive oil, divided  
1/2 lb chorizo or spicy or sweet Italian chicken s  
2 each Cloves garlic, minced  
1 med spanish onion, chopped  
1 each Red bell pepper, chopped  
2 cups long-grain white rice  
1/4 teaspoon paprika  
1/4 teaspoon dried rosemary  
1/4 teaspoon dried rosemary  
1/4 teaspoon ground cumin  
1/2 teaspoon saffron  
1/4 teaspoon Freshly ground pepper  
1 8 fl oz clam juice  
2 1/4 cups low-sodium chicken broth or vegetable b  
1 cup Frozen green peas, thawed  
1 cup canned chopped tomatoes with juice  
1 dozen Little neck clams, scrubbed  
1 lb Jumbo shrimp, peeled and deveined with tails  
1/4 cup Chopped fresh parsley (optional)  
1 each Lemon, cut into 8 wedges  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (7%)
Cholesterol 120 mg (40%)
Sodium 500 mg (20%)
Total Carbohydrates 44 g (14%)
Dietary Fiber 2 g (8%)
Protein 25 g (41%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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