Seafood & Sausage Paella
soup bowl recipes
soup bowl recipes
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Ingredients

  • Seafood & Andouille Paella
  • Serves 6, Recipe adapted from Fine Cooking
  • 1 pinch (~ ¼ tsp) crumbled saffron threads
  • 1 (8 oz.) bottle of clam juice
  • 3 Tbsp olive oil
  • 1 small yellow onion, peeled and halved through middle leaving the root ends attached
  • 2 Roma tomatoes, cut in half horizontally (not through the stem)
  • 1 Tbsp diced pimentos (from a jar)
  • 4 cloves garlic, minced
  • ½ tsp Hungarian (sweet) paprika
  • ¼ tsp smoked paprika
  • 1¾ cup long grain white rice (preferably Spanish bomba)
  • 5 cups low-sodium chicken (or fish) stock, divided
  • 2 bay leaves
  • Kosher salt and fresh black pepper, to taste
  • 12 large, uncooked shrimp (peeled & deveined)
  • 12 mussels, cleaned & debearded (*see How To at the end of this recipe)
  • 12 clams, scrubbed clean
  • 6-8 squid, cleaned and sliced into ½-inch thick rounds
  • ½ lb Andouille sausage, sliced into ½-inch coins
  • 8-12 large sea scallops
  • ¼ cup grapeseed oil (or another high-heat oil such as avocado, peanut, or safflower)
  • 2-3 Tbsp chopped fresh Italian parsley

Instructions

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