Paella With Poblanos, Corn, And Clams Recipe

Name: Paella With Poblanos, Corn, And Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups chopped yellow onion; 3 garlic cloves, minced; 2 poblano chiles, seeded and chopped; 1 1/4 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 3/4 cup uncooked short-grain brown rice; 1/4 teaspoon saffron threads, crushed; 2 cups water; 1/8 teaspoon ground red pepper; 1 1/2 cups fresh corn kernels (about 2 ears); 1 cup halved cherry tomatoes; 2 pounds littleneck clams; 2 tablespoons chopped fresh flat-leaf parsley; 8 lemon wedges

Servings: persons

2 tablespoons olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
3/4 cup uncooked short-grain brown rice
1/4 teaspoon saffron threads, crushed
2 cups water
1/8 teaspoon ground red pepper
1 1/2 cups fresh corn kernels (about 2 ears)
1 cup halved cherry tomatoes
2 pounds littleneck clams
2 tablespoons chopped fresh flat-leaf parsley
8 lemon wedges

1
Preheat oven to 450u00b0.
2
Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; saute 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.
3
Bake at 450u00b0 for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450u00b0 for 12 minutes or until shells open, and discard unopened shells.
4
Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.

500

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups chopped yellow onion, 3 garlic cloves, minced, 2 poblano chiles, seeded and chopped, and more.

Yes, Paella With Poblanos, Corn, And Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella With Poblanos, Corn, And Clams

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