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Paella with Sausage and Seafood
| 2 Tbsp olive oil 1 large yellow onion, finely chopped 1 red bell pepper, finely chopped 1 yellow bell pepper, finely chopped 2 Tbsp minced garlic 1 cup dry white wine 1 Tbsp smoked or regular paprika 1 large pinch saffron threads (optional) 12 oz Saag’s® Naturals Asiago Fennel Sausage 12 oz Saag’s® Classics Chorizo Sausage 12 oz Saag’s® Classics Andouille Sausage 2 cups medium grain paella rice 1 cup small pitted green olives 1 lb shrimp, peeled, deveined and cut in half 1 lb mussels 1 lb little neck clams 2 cups chicken broth 2 8 oz jars clam juice 1 cup water, if necessary Large handful Italian parsley leaves, finely chopped, for garnish
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Heat paella pan (or wide shallow pan) on a hot grill. Add oil, onion, peppers and garlic; cook and stir until tender, about 5 minutes. Add wine, paprika and saffron. Cook and stir until mixture is almost dry. Add sausage and cook for a few minutes to release flavors. Add chicken broth and clam juice; bring to a boil. Stir in rice. After rice begins to simmer move the grill rack up a little or move the pan over slightly less direct heat to maintain a simmer. Sprinkle olives on top. Arrange shrimp, mussels and clams over olives; push any rice around the edge down into liquid. Allow to cook, uncovered and undisturbed, 20 to 30 minutes. Add water, if necessary, to prevent rice from drying out. Paella should cook 5 to 10 minutes longer, after all the broth is absorbed, to develop its signature crust on the bottom. Remove from heat and let rest a few minutes before serving. Garnish with chopped parsley.
Makes 12 servings. |