Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 3 garlic cloves, chopped

  3. 1 cup frozen onions and bell peppers (6 oz)

  4. 1/4 lb kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)

  5. 2 cups instant long-grain white rice such as Uncle Ben's

  6. 1/4 cup dry white wine

  7. 1 1/4 cups reduced-sodium chicken broth (10 fl oz)

  8. 1/8 teaspoon crumbled saffron threads

  9. 20 frozen cleaned raw medium shrimp such as Contessa brand 1 1/4 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed

  10. 1 cup frozen peas

  11. 1/2 cup small pimiento-stuffed green olives

Instructions Jump to Ingredients ↑

  1. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.


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