Paella with seafood cocktail
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A huge pan of Spanish paella in the center of the table is the perfect treat for a large, intimate gathering. This paella, in addition to rice, includes andouille sausage, seared chicken breast, shrimp, mussels, and vegetables. Natural saffron imparts a delicious golden hue and a spicy aroma to the rice. Spanish Bomba rice is best for paella, as it easily absorbs all the delicious juices without sticking and remains fluffy. Bell peppers, tomatoes, and green peas make the paella especially juicy. Garnish the finished dish with lemon wedges and herbs and serve immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large shrimps (size U10), in shells
- 12 mussels, washed
- 1 chicken breast, cut into medium cubes
- 4 cups chicken broth
- 1/4 tsp saffron threads
- 220 g andouille sausage, cut into 1 cm thick pieces.
- Half a Spanish onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon Spanish paprika (pimenton)
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 2 cups Bomba rice
- 1 can (425 g) of canned crushed tomatoes
- 0.5 cups dry white wine
- 0.5 cup fresh or frozen green peas
- Half a bunch of fresh parsley, coarsely chopped
- 1 lemon, cut into wedges
- Olive oil, for frying
- Special equipment: paella pan with a diameter of 40 cm.
We recommend
Recipes with similar ingredients: shrimps, mussels, calasparra rice, sweet pepper, peas, chicken breasts, andouille sausage, pureed tomatoes, white wine, saffron, paprika
Cooking the dish according to the recipe:
- Heat the chicken broth in a small saucepan. Add the saffron to a small bowl and pour in about 3 tablespoons of warm chicken broth. Let it simmer until ready to use.
- Heat a 40cm paella pan over medium heat. Add olive oil. Add the andouille sausages and fry until golden brown on all sides, then remove from the pan. Add the chicken and sprinkle with salt. Fry on all sides until golden brown (the chicken doesn't need to be cooked all the way through; it will cook through later). Remove the chicken and set aside.
- Add the onion to the pan and cook until translucent, about 4 minutes. Add the garlic and pimento and cook until softened, about 2 minutes. Add the bell pepper and cook until softened, a few minutes. Add the saffron broth and stir to distribute evenly. Add the rice and stir to distribute evenly. Add the tomatoes and white wine, then bring to a simmer. Add the remaining hot broth and bring to a simmer. Reduce heat to low and simmer the rice for about 20 minutes.
- Add the peas, chicken, and sausage. Season with salt to taste. It's important not to stir the paella at this point so the bottom browns. It will be delicious! Place the shrimp and mussels on top of the rice and cook; turn the shrimp over after 7 minutes.
- Continue cooking until the shrimp are pink and the mussels have opened, about 3 more minutes. Remove the paella from the heat, sprinkle with parsley, and garnish with lemon wedges. Serve the paella straight from the pan and enjoy with friends!
Categories:
Similar recipes
