Recipe

One-hour Sausage And Seafood Paella Recipe

	Anna2913 / All my dishes 2 years, 1 month ago My husband and I have been working on this recipe, based on my paella recipe research and his memories of Spanish street food. This is a relatively quick and easy take on one of his favorite dishes. Amounts are approximate and subject to personal t... More Prep:15m Cook:45m Servings:4	Anna2913
	paella sausage seafood spicy rice

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Ingredients

2 tbsp olive oil

2 cloves garlic, peeled and minced

1/2 medium onion, thinly sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

3/4 lb. uncooked spicy pork sausage (such as chorizo)

3/4 lb. shrimp, shelled and de-veined

1/2 lb. grouper fillet (or other white fish), cut into bite-size pieces

1-2 tsp. ground coriander

1-2 tsp. red chili powder*

3/4 c. arborio rice

pinch of saffron threads**

2 c. chicken stock

2 tbsp. white vinegar*

2 tbsp. fish sauce*

* Optional, to taste.

** Saffron is pretty expensive, but in addition to flavor, it also provides that nice yellow color to your paella. For a cheaper alternative, perhaps a dash of turmeric will give you the good color as well.

Directions

In a large wok or skillet, heat olive oil and add garlic, saute for 1 minute on medium-high heat.

Add onion and bell pepper, saute for another 3-4 minutes until onions soften.

Add pork sausage, breaking it up into bits as it cooks, and allowing it to brown.

Add shrimp, fish, coriander, and red chili powder, stirring for 2-3 minutes, until all ingredients are well-mixed.

Add rice and saffron threads, and mix well until rice is coated. Fish and shrimp should be turning white. Saute for another minute or two.

Add chicken stock slowly, bringing to a boil.

Add vinegar and fish sauce if desired, for extra flavor, and stir.

Reduce to low heat and let liquid simmer, uncovered, for about 25 minutes, stirring occasionally.

When rice is cooked, and the dish is still slightly saucy, your paella is ready!

Remove from heat, cover, let stand a few minutes, and serve.

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