398-mL can
artichoke hearts
, drained and quartered
1
red
bell pepper
, coarsely chopped
1/2 cup
sliced pimento-stuffed
olives
16
large
shrimp
500 g
fresh
mussels
, scrubbed and bearded
1 cup
frozen
peas
1/4 cup
chopped fresh
parsley
Instructions
Heat a large, wide shallow pan over medium. Add oil, then chorizo. Cook for 3 min, then add onion, garlic, tomato paste and rice. Cook, stirring often, until onion is soft, about 3 min. Reduce heat to medium-low.
Pour broth and clam juice into a large measuring cup. Stir in saffron and salt.
Add 1/2 cup broth mixture to rice mixture. Cook, stirring constantly, until broth is absorbed, 3 to 4 min. Spread rice mixture so that it evenly covers bottom of pan. Pour in 1 cup broth mixture. Simmer, covered, until broth is absorbed, 5 to 7 min. Add another cup and simmer, covered, until broth is absorbed, 5 to 7 min. Pour in remaining broth mixture.
Lay artichokes, red pepper and olives over rice. Then arrange shrimp and mussels over vegetables. Continue simmering, covered, until broth is absorbed and mussels open, about 15 min. Discard unopened mussels. Sprinkle peas overtop. Turn off heat. Cover and let stand for 5 min. Sprinkle with parsley before serving.
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