Name: Weeknight Chorizo and Clam Paella
Prep time: 25 minutes
Total time: 50 minutes
Yield: 4 Servings
Ingredients: 2 cups low-sodium chicken broth; of saffron threads (optional); 8 scrubbed littleneck clams; 2 tablespoons olive oil; 2 ounces cured Spanish chorizo, sliced into 1/8-inch-thick rounds; 1/2 cup minced onion; 3 garlic cloves, thinly sliced; 1 teaspoon smoked paprika; 1 1/2 cups arborio rice; Kosher salt and freshly ground black pepper; 1/3 cup dry white wine; 1 large roasted red pepper from a jar, drained, cut into 1/4-inch-wide strips; 1/2 cup frozen peas, thawed

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