Spicy Andalusian Seafood Paella Recipe

Name: Spicy Andalusian Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe tomato; 1/2 cup white wine; 1 red onion, chopped; 12 black mussels, beards removed & scrubbed; 1/2 cup extra virgin olive oil.; 1/2 red onion, extra, finely chopped; 2 pieces Italian sausage, cook ahead & sliced; 2 wood roasted paquillo peppers, chopped; 1 teaspoon cayenne pepper; 1 cup sivaris bomba paella rice; 1/2 teaspoon Spansih saffron threads; 2 cups organic chicken stock, heated; 1/2 cup frozen peas; 12 extra large shrimp, unpealed Note: I kept the shrimp unpealed for more flavor.; 12 little neck clams; 1 handful parsley, chopped; 1/4 cup fresh lemon juice; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper, freshly ground; 1/2 teaspoon Spanish pimenton smoked paprika

Servings: persons

1 ripe tomato
1/2 cup white wine
1 red onion, chopped
12 black mussels, beards removed & scrubbed
1/2 cup extra virgin olive oil.
1/2 red onion, extra, finely chopped
2 pieces Italian sausage, cook ahead & sliced
2 wood roasted paquillo peppers, chopped
1 teaspoon cayenne pepper
1 cup sivaris bomba paella rice
1/2 teaspoon Spansih saffron threads
2 cups organic chicken stock, heated
1/2 cup frozen peas
12 extra large shrimp, unpealed Note: I kept the shrimp unpealed for more flavor.
12 little neck clams
1 handful parsley, chopped
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon Spanish pimenton smoked paprika

1
Heat the wine and onion in a saucepan over high heat. Add the mussel, cover for five minutes.
2
Remove from the heat, discard any unopened mussels, and drain, reserving the liquid to use later in the recipe.
3
Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian Sausage (sliced) cook for five minutes, or until softened.
4
Add the chopped tomatoes, paquillo peppers, pimenton smoky paprika & cayenne pepper. Season with sea salt & freshly ground black pepper.
5
Stir in the reserved (wine/mussels) liquid, then add the rice and stir again. Blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
6
Put the peas, shrimp, clams on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
7
Leave to rest for 5 minutes, then add the parsley. Enjoy!

1002

kcal

Calories

Fat

Carbs

116

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 20 ingredients. The key ingredients include: 1 ripe tomato, 1/2 cup white wine, 1 red onion, chopped, 12 black mussels, beards removed & scrubbed, and more.

Yes, Spicy Andalusian Seafood 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.

Spicy Andalusian Seafood Paella

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