Serves 8 / Ingredient tip: Wehani, developed by Lundberg Family Farms, is a reddish-brown hybrid of Indian basmati and long-grain brown rice. In this paella, it offers a pleasing taste and texture variation when combined with short-grain brown rice. Prep tip: Toasting the rice cracks the bran layer and causes the grains to burst open and become soft and creamy as they cook.
1½ cups short-grain brown rice
½ cup Wehani rice
1 tablespoon olive oil
½ cup finely chopped onion
1 tablespoon coarsely chopped garlic
1 teaspoon smoked Spanish paprika
⅓ cup finely chopped cooked chorizo
1 8-ounce bottle clam juice
2¾ cups water
½ teaspoon salt
1 pound medium-size shrimp, peeled and deveined
½ pound bay scallops, rinsed
1 medium roasted red bell pepper (bottled are fine), seeded and cut into thin strips
1 cup frozen green peas
2 tablespoons drained capers
Freshly ground black pepper
3 tablespoons minced fresh parsley
Zest of 1 large lemon
- Set a heavy, 4-quart Dutch oven over medium-high heat. When hot, add short-grain and Wehani rice and toast, stirring occasionally, until fragrant, 2-3 minutes. Push rice to one side. Add oil in empty spot; stir in onion, garlic, and paprika. Stir to incorporate rice. Cook, stirring occasionally, until onions are softened, 2-3 minutes.
- Lower heat to medium. Stir in chorizo, clam juice, water, and salt. Bring to a boil, cover, reduce heat, and simmer until rice is tender, about 40 minutes.
- Stir in shrimp, cover, and cook for 3 minutes over low heat. Stir in scallops, bell pepper, green peas, and capers. Cover and continue cooking until shrimp and scallops are cooked, 1-2 minutes more. Add black pepper, and season to taste with salt and paprika. Garnish each portion with parsley and lemon zest.
PER SERVING: 330 cal, 19% fat cal, 7g fat, 2g sat fat, 102mg chol, 22g protein, 46g carb, 5g fiber, 511mg sodium
