Directions for: Seafood and Sausage Paella
Ingredients
3 Tbsp extra virgin olive oil
1 cup diced onion
1 cup diced celery
1 red bell pepper, diced
1 Tbsp fresh thyme, chopped
2 clove garlic, chopped
1 pinch saffron threads
1 tsp smoked paprika
2 tsp regular Spanish paprika
1 cup Arborio rice
5 cup chicken stock or water
2 chorizo sausages, diced
2 tomatoes, diced
1 lb(s) clams, washed
1 lb(s) mussels, cleaned
1 lb(s) white, firm fleshed fish, diced
1 lb(s) bay or sea scallops
1 lb(s) shrimp, peeled and de-veined
coarse salt and ground black pepper
Directions
1. Preheat the grill to medium heat and place a large paella pan (or saut pan) and add the oil. Add the onion, celery and pepper and saut until translucent (its OK if it browns a little), about 10 minutes. Add the thyme, garlic, saffron and paprika and cook 1 minute more.
2. Add rice and saut for 4 minutes, to coat with oil but not brown. Add all of the stock at once and stir. Stir in sausage and tomatoes and let simmer another few minutes, but now stop stirring.
3. Arrange the clams around the pan and cook, for about 8 minutes, until then just start to open (you can put the lid down on the grill for this and in between the further ingredient additions). Now arrange the mussels and fish over the rice. Add scallops and shrimp and cook just until shrimp are pink. Season to taste and serve immediately.
See more: BBQ, Grill, Main, Snack, Lunch, Dinner, Seafood, Fish
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