Katherine and the 3 other sous chiefs spent 4 hours preparing for this. It turned out it’s worth every single minute of it. The rice is juicy and seafood is sweet and tender.

Recipe

Quick Skillet Paella

1 pound extra-large shrimp, peeled and deveined
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 tablespoons olive oil
8 ounces chorizo sausage, sliced 1/2-inch thick
1 inion, minced
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
3 garlic cloves, minced
1 cup long-grain white rice
1 can of (8-ounce) of clam juice
1 (14.5 ounce) can diced tomatoes, drained
1/4 teaspoon saffron threads, crumbled
1 dozen clams or mussels, scrubbed
1/2 cup frozen peas
2 tablespoons minced fresh parsley
Lemon wedges for serving

Instructions

Pat the shrimp dry with paper towels, then season with the chili powder and pepper. Heat 1 tablespoon of the oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add the shrimp and cook until curled and pink on both sides, about 2 minutes. Transfer to a bowl and cover with foil.

Add the remiaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the chorizo and cook until lightly browned, about 3 minutes. Transfer the chorizo to the bowl with the shrimp, leaving the fat in the skillet.

Add the onion and thyme to the fat in the skillet and return to medium heat. Cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the grains are sizzling and lightly toasted, about 1 minute.

Stir in the clam juice, tomatoes, and saffron, scraping up any browned bits. Bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 15 minutes.

Off the heat, stir in the cooked shrimp and chorizo. Arrange the clams over the top and sprinkle with the peas. Cover, return to medium heat and cook until the shellfish have opened, about 7 minutes.

Remove the skillet from the heat and let stand, covered, for 5 minutes. Sprinkle with the parsley and serve with the lemon wedges.

Makes 4 to 6 servings.