February 21, 2016
I was inspired to make this dish after ordering my new fabulous pan from www.shopkitchensink.com. It made the process so easy and clean up was done in seconds. This one-pan dish is perfect for a Sunday night feast with family and friends.
Seafood Paella
2016-02-21 14:41:21
Serves 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 2 tablespoons olive oil
- 3 Spicy Spanish Chorizo Sausages (already cooked from the deli counter), sliced
- 1 onion, diced
- 1 red bell pepper, large dice
- 4 cloves garlic, minced
- 2 ripe tomatoes, skinned, seeded and chopped
- 1 1/2 teaspoon smoked paprika
- 2 bay leaves
- 1/2 teaspoon saffron threads
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1/2 cup frozen peas
- 2 cups short grained rice
- 12 oz large shrimp, peeled and deveined
- 24 mussels, scrubbed and debearded
- 1 lemon cut into wedges
- Salt and pepper to taste
Instructions
- In your paella pan heat olive oil over medium high heat. Add the chorizo slices and saute until they begin to turn golden and crispy.
- Add the onions and red pepper and saute until translucent and softened. Season with a pinch of salt and pepper.
- Add the garlic, oregano, thyme, bay leaf, saffron threads, smoked paprika and tomatoes and stir to combine for a minute or two.
- Add the wine and 1/2 cup chicken broth and deglaze the pan, scraping up any brown bits at the bottom. Add another large pinch of salt and pepper.
- Add remaining stock to the pan and bring to a boil over medium heat. Add the rice grains and stir occasionally for 5 minutes, ensuring it is mixed in evenly.
- Scatter the shrimp and peas all over the rice mixture. Push the mussels in, hinge side down. DO NOT STIR THE PAELLA. Leave to cook for 10-15 minutes until almost all the liquid is absorbed and the shrimp has turned pink and opaque. Toss any mussels that do not open.
- Cover with tin foil and leave paella to sit for another 5 minutes.
- Garnish with lemon wedges. Serve and enjoy!
Notes
- Steps 1-4 can be done ahead of time (up to 2 days)
Adapted from Chicken, Shrimp and Mussel Paella by Jane Rodmell
Adapted from Chicken, Shrimp and Mussel Paella by Jane Rodmell
The Garlic Pad http://www.thegarlicpad.com/
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