Seafood Paella
Ingredients
The base
-
3
tablespoons
olive oil
-
1
cup
yellow onion, diced
-
¾ - 1
cup
bell pepper, diced and sliced
-
1
teaspoon
thyme, diced
-
1
bay leaf
-
1
teaspoon
smoked paprika
-
½
cup
dry white wine
-
15
ounces
crushed tomatoes
-
2¾
cups
seafood broth or water
-
1½
cups
arborio rice
-
½
teaspoon
saffron threads
-
¾
cup
frozen peas, thawed
The protein
-
6
ounces
dried chorizo sausage, sliced
-
1
pound
large shrimp, peeled and deveined
-
½
pound
black mussels
Garnish
-
2
tablespoons
chopped flat-leaf parsley
-
1
lemon
sliced
Seasoning
-
1
tablespoon
garlic, minced
-
salt and pepper
Instructions
- Heat oil in a large skillet or paella pan over medium-high heat and sauté chorizo until browned, then set aside.
- Sauté garlic, onion, bell pepper, thyme, bay leaf, smoked paprika, salt, and pepper until softened.
- Add white wine and let it evaporate, then add crushed tomatoes and seafood broth, bringing it to a boil.
- Stir in the rice and saffron, lower the heat, cover, and cook for 15 minutes.
- Return chorizo and add thawed peas, then layer the seafood on top with mussels facing up.
- Cover and cook for an additional 10 minutes, then flip shrimp and cook for another 5-10 minutes until done.
- Remove from heat, garnish with parsley and serve with lemon slices.
Nutrition Facts (estimated)
Servings
6
Calories
508
Total fat
16g
Total carbohydrates
55g
Total protein
31g
Sodium
1113mg
Cholesterol
214mg
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