I received a giant paella pan for my birthday one year and once the pan was seasoned properly, it was ready for a big batch of seafood paella. I like the recipe on the back of the Matiz Paella rice bag, modifying it slightly.
Seafood Paella with Sausage
Ingredients
- 7 1/2 cups fish or chicken broth
- 1/2 cup sauvignon blanc
- 1 teaspoon saffron
- 1/2 cup olive oil
- 2 medium diced onions
- 2-3 Spanish chorizo sausages chopped
- 2 teaspoons Old Bay seasoning
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 chopped roasted red peppers
- 28 oz can diced tomatoes
- 4-6 cloves garlic minced
- 2 1/2 cups paella rice
- 1 bag of mixed seafood
- 1 satchel of fresh mussels or clams
- 1 cup peas
Instructions
- In a pot, heat 8 cups of the stock with 1 teaspoon of saffron.
- In an 18" paella pan, heat the olive oil over medium-high heat.
- Add the onions and chorizo and sauté until the onions are translucent.
- Add the roasted red peppers, diced tomatoes, and garlic, and let simmer for 5 minutes.
- Add the paella rice and spices and stir until the rice is thoroughly coated.
- Slowly add the wine and the heated broth, moving the mixture around until evenly distributed. DO NOT STIR the rice after this point! (Don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat.)
- After about 10 minutes, add your seafood, nestling it into the mixture, distributing it evenly.
- After another 10 minutes, sprinkle your peas on top and cook for another 5 minutes.
- Remove from the heat, cover with tinfoil, and let sit 10 minutes before serving.
- Serve by placing the pan on the table and serve directly from the pan!
SEAFOOD PAELLA