Seafood sausage paella

Submitted by: Mark McNamara
This cornucopia of flavors and textures is a Spanish classic and sure to impress even the most discerning dinner guests. This is a suggested recipe only; you can include a variety of seafood, pork, chicken, or sausage how you see fit.

Serves: 4
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: n g d 

Tags: main · seafood · rice ·

Ingredients

2 T. olive oil
1/3 C. Chopped yellow onion
1/4 C. Chopped red bell pepper
1 large clove garlic
1/2 C. Short grain white rice (medium grain works well enough too)
1 2/3 C. Chicken broth
5 T. Chopped fresh parsley
3 T. Dry white wine
3 T. Tomato sauce
1/3 C. green beans cun in 1" lengths
1/2 t. saffron threads steeped in 1 T. hot water
1/2 lb. fresh shrimp (shells on)
1/2 lb. fresh clams or mussels
1/3 lb. sausage of your choice (I use a smoked turkey sausage, but Chorizo would be the authentic choice)
Lemon wedges for garnish

Method

Preheat oven to 325 degrees. In an oven-proof 10" pan, heat the olive oil over medium low heat. Add the onion, pepper, and garlic to the pan and saute until soft (about 10 minutes). Add the rice to the pan and stir to coat the rice. Mix in the parsley, and then add the broth, wine, tomato sauce, saffron and water, and green beans. Salt and pepper to taste. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Throw in your seafood and sausage and bury in the rice. Place pan in oven and cook, uncovered, for 20 minutes. Remove from the oven and cover with aluminum foil for 10 minutes. Serve with lemon wedges.

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