Recipe

Paella Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago This is a bit different than the Spanish version. It has the addition of coconut milk which gives it that "something-something." Wine, anyone? Prep:10m Cook:30m Servings:6	Greekgirrrl
	easy portuguese delicious

Does this look good? Yeah! / Nope

Fans

dtour

uk2nyc

trigger

jimrug1

skyduchess

ddougee

chriesi

curryking

Ingredients

1 lb fresh mussels, scrubbed

1 cup white wine

11/2 cups basmati rice

4 tbsp vegetable oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1/2 sweet red pepper, finely chopped

1/2 lb chourisam sausages (hot chorizo sausage can be substituted), thinly sliced

4 boneless, skinless chicken thighs, quartered

1/2 cup canned crushed tomatoes

1 cup canned unsweetened coconut milk

Salt to taste

1/2 tsp ground black pepper

1 tsp toasted crushed cumin seeds

1 tsp garam masala

1/2 tsp cayenne pepper

1/2 tsp smoked Spanish paprika or plain paprika

Generous pinch saffron strands

2 tbsp white vinegar

6 large scallops, quartered

20 raw, peeled and deveined shrimp

2 tbsp chopped fresh coriander

Directions

Rinse and clean mussels. Discard any that do not close when tapped.

Place mussels and wine in deep saucepan over high heat. Cover, boil, then reduce heat to medium and cook 5 minutes.

Remove mussels, reserving 1 cup broth. Discard mussels that haven’t opened.

If desired, discard shells and reserve mussels.

Wash rice in several changes of water, cover with water, soak 15 minutes. Drain in sieve.

Warm 2 tbsp oil in deep heavy saucepan over medium-high heat. Add onions, garlic and sweet pepper, sauté 4 minutes until softened. Add chorizo, sauté 4 minutes. Add chicken, sauté 4 minutes.

Add tomatoes, reserved mussel broth, coconut milk, rice, salt, pepper, toasted cumin, garam masala, cayenne pepper, paprika, saffron and vinegar.

Stir gently, cover and boil over high heat. Immediately reduce heat to medium-low and cook 25 minutes.

Meanwhile, warm remaining oil in non-stick skillet over medium-high heat. Add scallops and shrimp, sauté 4 minutes, until just cooked through.

After paella has been cooking 25 minutes, remove lid and gently fold in reserved mussels and sautéed seafood mixture, lifting it out of any cooking juices remaining in pan (discard juices). Fold in chopped fresh coriander.

Cover, cook 5 minutes. Let paella sit 5 minutes before transferring to platter.

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Comments

uk2nyc 1 year, 9 months ago said:
I Love paella's thanks for a great post!

bluewaterandsand 1 year, 9 months ago said:
Yummy. This recipe made me hungry!

dtour 1 year, 9 months ago said:
Oh my. The wine is ready for the paella tonight;'t have chourisam sausages but I have hot chorizo sausage. Great post.

ddougee 1 year, 9 months ago said:
Wow!! I love making Paella! This is a great looking variation that I will have to try! SAVED!! 5 Forks girl!

curryking 1 year, 9 months ago said:
Looks great I've been looking for a new Paella recipe- now I have one thanks.

trigger 1 year, 9 months ago said:
The coconut milk makes sets this Paella apart form all the rest.

Great post

Michael

lunasea 1 year, 9 months ago said:
Great post - I love the spin here. Great photo, too. Thanks so much for another great recipe!

legoflamb 1 year, 9 months ago said:
I never would have thought of coconut milk. Brilliant idea!

chriesi 1 year, 9 months ago said:
That looks absoulty irresistible! Yummm gonna try it for sure.

skyduchess 1 year, 5 months ago said:
Ahh. Coconut milk. This is on the to do list. This is almost a weekly dish at our house. We love it.

Thanks for your version

jimrug1 1 year, 3 months ago said:
I love your vervion also. I am a real sucker for paella stye dishes. This recipe sounds awesome...;-)~ Great Recipe GG.... Jim

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