SERVES 4
TOTAL TIME: 45 minutes
Cherrystone clams are a good substitute for the littlenecks. If you can’t find chorizo sausage, use tasso, andouille, or linguiça. If your shrimp are larger or smaller, be sure to alter the cooking time in step 3 accordingly. Serve with lemon wedges.
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2½ |
cups low-sodium chicken broth |
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1½ |
cups Arborio rice |
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¾ |
pound extra-large shrimp (21 to 25 per pound), peeled and deveined |
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3 |
garlic cloves, minced |
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1½ |
tablespoons olive oil |
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Salt and pepper |
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8 |
ounces chorizo sausage, halved and sliced ¼ inch thick |
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1 |
onion, chopped fine |
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Pinch saffron threads, crumbled |
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1 |
(8-ounce) bottle clam juice |
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1 |
(14.5-ounce) can diced tomatoes, drained |
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12 |
littleneck clams or mussels, scrubbed |
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½ |
cup frozen peas, thawed |
1. Combine broth and rice in bowl, cover, and microwave until liquid is absorbed and rice is nearly tender, 13 to 15 minutes. In separate bowl, toss shrimp with ½ teaspoon garlic, ½ tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chorizo, onion, and saffron and cook until onion is softened, about 5 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in clam juice, tomatoes, and microwaved rice mixture and bring to simmer, scraping up any browned bits.
3. Nestle clams into skillet, cover, and cook over medium-low heat until most of liquid is absorbed, about 5 minutes. Scatter shrimp over top and continue to cook, covered, until rice is tender and shrimp are opaque throughout, about 5 minutes. Off heat, sprinkle peas over top and let sit, covered, until warmed through, about 2 minutes. Serve.