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Spanish Paella

Spanish Paella

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Spanish Paella

Ingredients of Spanish Paella:

  • 1 lb. large shrimp
  • 1 lb. mussels (or clams)
  • 1 smoked kielbasa (or chorizo)
  • 1 large onion, diced
  • 2 red peppers, diced
  • 4 cloves garlic, minced
  • 1-2 tsp smoked Spanish paprika
  • Pinch saffron threads
  • 3 cups veggie stock
  • 3 cups chicken stock
  • 2 cups 365 Cal Rose rice (or Bomba)
  • 1 large bunch scallions
  • 1 cup frozen peas
  • 3/4 cup olive oil, divided

Method for "Spanish Paella":

  1. In a very large sauté pan, heat 1/2 cup olive oil and sauté onion, white parts of scallions and red peppers for 2 minutes.
  2. Add tomato paste, paprika and garlic and sauté another 2 minutes.
  3. Add sliced kielbasa and cook 2 minutes.
  4. Add rice and saffron and cook 3-4 minutes, stirring often to completely coat and toast the rice.
  5. Add the hot stock and stir, turning heat to high. Let mixture come to a boil. Turn heat down to a simmer and do not stir.
  6. Cook for 10-15 minutes without stirring.
  7. Taste liquid to correct for seasoning, adding salt, pepper or more paprika as needed.
  8. Nestle mussels and shrimp on top and continue to cook for 5-7 minutes.
  9. Add chopped scallion tops and frozen peas to top of pan. Cook several more minutes until mussels open and shrimp is cooked.
  10. Drizzle with remaining olive oil and serve.

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