Seafood amp Andouille Paella
From kenh 15 years agoIngredients
- 1/4 cup (2 fl. oz) of olive oil shopping list
- 16 oz Frozen Mixed seafood shopping list
- 1/2 lb raw shrimp, 16-20 count, peeled and deveined shopping list
- 1/2 lb bay scallops shopping list
- 1/2 lb Andouille sausage cut into 1/2” rings, then quartered shopping list
- 1 large onion, chopped shopping list
- 1 can whole tomatoes, large, with liquid shopping list
- 1 can artichoke hearts, 14-ounce, drained and sprinkled with lemon juice shopping list
- 1 Green bell pepper, diced shopping list
- 1 red bell pepper, roasted, sliced in strips shopping list
- 2 cloves garlic, minced shopping list
- 1-1/2 cups (12 oz) rice shopping list
- 3-1/4 cups (26 fl oz) chicken broth shopping list
- 1/4 teaspoon saffron shopping list
- salt and pepper to taste shopping list
- Heat a splash of olive oil in a paella pan over medium to high heat. Add the andouille and sauté for 3 minutes until lightly browned. shopping list
- Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Add the mixed seafood still frozen, tomatoes, broth, saffron, salt, and pepper and cook for 10 minutes. Cut up the tomatoes in the pan. shopping list
- Add the roasted bell peppers (reserving a few for the garnish, if wished) and cook for a further 10 minutes. Add the artichoke hearts, scallops and shrimp and cook for 5 minutes, or until the broth has been absorbed and the rice is tender. shopping list
How to make it
- Heat a splash of olive oil in a paella pan or large skillet over medium to high heat. Add the andouille and sauté for 3 minutes until lightly browned.
- Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Add the mixed seafood still frozen, tomatoes, broth, saffron, salt, and pepper and cook for 10 minutes. Cut up the tomatoes in the pan.
- Add the roasted bell peppers (reserving a few for the garnish, if wished) and cook for a further 10 minutes. Add the artichoke hearts, scallops and shrimp and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
People Who Like This Dish 6
- fishtrippin Estelline, SD
- mbeards2 Omaha, NE
- squirk Juno Beach, FL
- choclytcandy Dallas, Dallas
- justjakesmom Everett, WA
- clbacon Birmingham, AL
- kenh Venice, FL
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The Rating
Reviewed by 4 people-
I bet this is absolutely Deeelicious! Looks like a little bit of work, but definitely worth it.
justjakesmom in Everett loved it -
nice!
choclytcandy in Dallas loved it -
I made this last night. I left out the seafood (we're not big seafood eaters) and didn't roast the red peppers, just threw them in there. It was easy and delicious.
squirk in Juno Beach loved it
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