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seafood paella with sausage
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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!