Seafood and Sausage Paella

SEAFOOD AND SAUSAGE PAELLA

Active Time : 30 Minutes

Total Time : 1 Hour 15 Minutes

Serves : 5

INGREDIENTS

4 cups chicken stock or low sodium broth
2 cups fish stock or clam broth
2 pinch Spanish saffron threads crumbled
3 tablespoons Culinary Circle Extra Virgin Olive Oil
1 large yellow onion chopped
4 cloves garlic chopped
1 teaspoon Smoked spanish paprika
2 cups Spanish rice or short grain rice
12 ounces andouille sausage, cut into 1/4" thick slices
12 ounces scallops
16 ounces prawns or large shrimp raw, peeled and deveined
8 ounces mussels scrubbed
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
salt to taste
2 Roma tomatoes finely chopped
1/4 chopped fresh parsley

DIRECTIONS

In a medium saucepan, combine chicken stock, fish stock, and crumbled saffron. Bring to a simmer. Set aside.

In a 15-inch paella pan, heat olive oil over medium heat. Add onion and stir occasionally until softened, about 3-4 minutes.

Add garlic and paprika. Cook until fragrant, about 2 minutes.

Add tomatoes, cayenne pepper, and red pepper flakes. Cook for about 2 minutes.

Stir in rice until evenly coated by mixture.

Stir in broth mixture and salt. Bring to a boil, then reduce to a simmer on medium heat. Spread mixture evenly in the pan.

Continue to cook over medium heat, without stirring but rotating the pan for even cooking. Cook until half of the liquid is absorbed, about 15 minutes.

Reduce heat to low. Slightly push the sausage, scallops, and mussels (hinge side down) into the rice. Cover and cook for 10 minutes. Once the shrimp begins to turn pink, flip the shrimp and scallops.

Continue to cook uncovered until the shrimp and scallops are fully cooked, the mussels have opened (dispose of any unopened mussels), and all of the liquid is absorbed, about 15-20 minutes.

Remove from heat and let stand for 5 minutes. Garnish with parsley and serve.

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