2 tablespoons grapeseed or olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
2 cups brown rice
½ teaspoon ground turmeric*
4 cups low-sodium chicken broth
1 teaspoon kosher salt (or to taste)
1 bay leaf
1 cup canned peas, drained
1 pound raw shrimp, peeled and deveined
1 pound chorizo links, sliced**
1 pound clams, scrubbed
1. In a large pot or paella pan, heat the oil over medium and sauté the onion until very fragrant, about 5 minutes.
2. Add the chopped red bell pepper, uncooked brown rice, and turmeric and continue sautéing until vegetables have softened, about 3 to 5 minutes.
3. Add the low-sodium chicken broth, salt, and bay leaf and bring to a full boil.
4. Reduce the heat and cover. Allow the rice and veggies to simmer until much of the liquid has been absorbed, about 30 minutes.
5. Add the peas, shrimp, and chorizo and mix. Place the clams, hinge-side down into the paella and cover the pot. Cook for an additional 8 to 10 minutes, or until chorizo is heated, shrimp is cooked through, and clams have opened.
6. Discard any clams that refuse to open.
7. Serve with your favorite wine!
You can use ½ teaspoon saffron threads in place of ground turmeric, if desired. I used pre-cooked chorizo links. If you use Spanish dry-cured chorizo, it will need to be cooked and you can sauté it with the onion and bell pepper after they have softened up a bit.