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Weeknight Chorizo and Clam Paella

Weeknight Chorizo and Clam Paella Recipe

  • 2 cups low-sodium chicken broth
  • Pinch of saffron threads (optional)
  • 8 scrubbed littleneck clams
  • 2 tablespoons olive oil
  • 2 ounces cured Spanish chorizo, sliced into 1/8-inch-thick rounds
  • 1/2 cup minced onion
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon smoked paprika
  • 1 1/2 cups arborio rice
  • Kosher salt and freshly ground black pepper
  • 1/3 cup dry white wine
  • 1 large roasted red pepper from a jar, drained, cut into 1/4-inch-wide strips
  • 1/2 cup frozen peas, thawed
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