Paella With Sausage And Seafood
From elgourmand 8 years ago
- 1hr 30min to make
- Serves 4
Another C.A. Wright special, with a tweak or two. Although the traditional Valencian paella never mixes meat and seafood, it's not too unusual elsewhere these days. This paella is a bit spicier than would be typical in Valencia and it does mix sausage and seafood, but the overall taste is quite scrumptious. Read more The chorizo bilbao is a special cooked sausage you may be able to find, or go to Basque Spanish Chorizo otherwise use the suggested substitutes. Some folks are dead serious about Paella and think it is the ultimate in food. I like a good Paella but wouldn’t go quite that far. This is a very nice Paella and a good place to start. This is also a great dish if you’re having company. It can be fixed a couple hours ahead of time. At the end of step 3, turn off the heat, cover and let rest. When ready to serve, just heat it up. It doesn’t refrigerate or freeze well. See less
Ingredients
- • 1/4 cup extra-virgin olive oil shopping list
- • 1/4 pound Canadian bacon or pork belly, diced shopping list
- • 3/4 pound chorizo bilbao or hot Italian sausage, casing removed, cut into 1/2-inch thick slices shopping list
- • 1 medium onion, finely chopped shopping list
- • 8 large garlic cloves, finely chopped shopping list
- • 1 1/2 cups rice. shopping list
- • 3 cups fish or lobster broth shopping list
- • 1 bay leaf shopping list
- • 2 teaspoons hot paprika shopping list
- • Pinch of saffron, crumbled shopping list
- • 6 ounces swordfish, cubed shopping list
- • 12 littleneck clams, soaked in cold water for 30 minutes shopping list
- • 8 shucked oyster with their juice shopping list
- • 1/2 cup fresh or frozen peas shopping list
- • 1/2 cup cooked fava beans or lima beans. shopping list
- • 8 or so medium shrimp, cooked. shopping list
How to make it
- Prep the stuff
- Cook the shrimp, cube the swordfish, shuck the oysters, chop the onion & garlic, etc.
- Cook it
- 1. In a paella pan or large skillet, heat the olive oil with the pork belly or Canadian bacon over medium-low heat, then cook, stirring, until sizzling, about 10 minutes. Add the sausage, reduce the heat to low and cook uncovered for 20 minutes. Partially cover and cook until tender, about 15 minutes.
- 2. Add the onion and garlic, increase the heat to medium-high, and cook, stirring, until translucent, 3 minutes. Add the rice and cook 1 minute. Add the wine and cook until it evaporates.
- 3. Add the clams, peas, and fava, cover, and cook 10 minutes See Photo. Add the, fish broth, bay leaf, paprika, saffron, swordfish, and oysters and cook uncovered until the fish and rice are tender, about 25 minutes. Serve hot. See Photo
- I sometimes top this with a few cooked shrimp & serve with a lemon wedge, or two, on the side.
People Who Like This Dish 2
- clbacon Birmingham, AL
- jlv1023 Ansonia, Connecticut
- elgourmand Apia, WS
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