Florida Gulf Coast Paella Recipe

Name: Florida Gulf Coast Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 3 tomatoes (large) - chopped; 1 cup onion - diced; 1 cup red or green bell peppers, diced; 1 banana pepper - diced; 2 links chorizo sausage (1 cup chopped); 2 links andouille sausage (1 cup chopped - can substitute; ham or pork); 3 cloves garlic - peeled and chopped; 1 bay leaf; 1 cup white wine; 1 pinch saffron threads; 4 Chicken thighs; 6 - 12 shrimp; 1 Red Snapper filet (or grouper - any firm fish; will do); 1 cup bay scallops; 1 cup green peas; salt and black pepper; 1/2 lemon; 1 bunch parsley; 4 cups chicken stock; 2 cups Valencia Rice (short grain) or Arborio rice

Servings: persons

olive oil
3 tomatoes (large) - chopped
1 cup onion - diced
1 cup red or green bell peppers, diced
1 banana pepper - diced
2 links chorizo sausage (1 cup chopped)
2 links andouille sausage (1 cup chopped - can substitute
ham or pork)
3 cloves garlic - peeled and chopped
1 bay leaf
1 cup white wine
1 pinch saffron threads
4 Chicken thighs
6 - 12 shrimp
1 Red Snapper filet (or grouper - any firm fish
will do)
1 cup bay scallops
1 cup green peas
salt and black pepper
1/2 lemon
1 bunch parsley
4 cups chicken stock
2 cups Valencia Rice (short grain) or Arborio rice

1
Directions
2
1 Warm chicken stock and add saffron to steep.
3
2 Heat paella pan, add olive oil, salt and pepper and chicken. Brown both sides and set aside.
4
Make the Sofrito (base sauce):
5
1 To the heated paella pan, add olive oil, peppers and onions. Saute until soft. Add sausage and saute until hot. Deglaze
6
with white wine and move sausage to sides. Add chopped tomatoes, garlic and bay leaf. Continue to cook sofrito until it
7
begins to thicken.
8
Build the paella:
9
1 To the pan with the sofrito, add 2 cups rice and most o fthe chicken stock (save anout 1/2 cup). Add chicken and stir just
10
enough to mix (no more stirring after that.)
11
2 Cook for 20 minutes with the EGG lid closed - temperature 250-300F.
12
3 Last 10 minutes, ass rest of the chicken stock, peas, shrimp and scallops. Lay the fish fillet on top. I like to turn fish after
13
5 minutes so both sides are exposed to the sofrito. Remove when rice is done (about 30 minutes total).
14
4 Garnish with lemon slices and chopped parsley.

1183

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: olive oil, 3 tomatoes (large) - chopped, 1 cup onion - diced, 1 cup red or green bell peppers, diced, and more.

Yes, Florida Gulf Coast Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florida Gulf Coast Paella

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