 |
|
Seafood Paella Ingredients 1/4 cup from Olives & Grapes Hot Harissa Flavored Olive Oil or Spanish Picual 100% Pure Olive oil 1/4 cup from Olives & Grapes Sicilian Lemon white balsamic or white wine 1 pinch of saffron threads 2 Spanish chorizo sausages 1 large yellow onion, diced 3 cloves garlic, crushed 1/2 red pepper seeded, diced 2 cups Calrose rice 3 1/2 cups chicken broth 1 whole tomato, very fine diced 1/4 cup fresh cilantro, chopped 1/2 teaspoon ground cumin Bay leaf 1 tablespoon sweet paprika 1 dozen mussels, scrubbed 1/2 pound extra large shrimp, peeled, tails on 8 oz calamari rings 1/2 cup frozen peas Salt, Pepper Directions Using 12×2 skillet, heat oil over medium heat in a skillet. Add sausage then brown lightly. Remove sausage and place in a bowl to set aside. Place onion, bell peppers, and garlic. Sauté until onion is translucent. Add tomato, bay leaf, paprika, and saffron. Stir and cook for 5 minutes. Add Sicilian Lemon or white wine. Cook for 10 minutes. Add salt to taste. Add rice. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture from now on!). Bring mixture to a boil. Reduce heat to medium-low. Give the pan a gentle shake back and forth once or twice during cooking. Cook uncovered: Cook paella uncovered for 15-18 minutes; nestle the shrimp, mussels, and calamari into the mixture, sprinkle peas on top, and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and for the rice at the top to be nearly tender. (If your rice is still uncooked, add ¼ cup more water or broth and continue cooking) |