Simply Sumptuous Shrimp

Think of this as paella’s easygoing cousin who doesn’t need saffron or a special pan to make an impression.

Brown rice simmers directly in a saucy mix of stewed tomatoes, clam juice, white wine, and water, soaking up all those briny, savory flavors as it cooks.

Once the rice is tender, shrimp and minced clams go in for just a few minutes until heated through, and a generous sprinkle of crumbled feta on top adds a salty, creamy finish that melts into the steam.

One pot, one hour, and a seafood dinner that looks and tastes like you put in way more effort than you did.

Kitchen Tips

• Don’t stir the rice too often while it simmers. Let it absorb the liquid and develop a slightly toasted layer on the bottom, similar to the socarrat in paella.
• Add the shrimp and clams at the very end. They’re already cooked, so they only need 3 minutes to warm through. Overcooking makes shrimp rubbery and clams tough.
• Feta is the surprise here, but mozzarella works too if you want something milder and meltier.
• A squeeze of lemon over each bowl just before serving brightens the tomato base and ties the seafood flavors together.