1/2 pound of sausage (chicken garlic or smoked turkey sausage works well)
1 medium onion, chopped
2 cloves of garlic, crushed
1/2 of a red pepper, seeded and chopped
1/2 of a green pepper, seeded and chopped
1 can diced tomatoes with juice
3 cups chicken broth
1 1/2 cups white rice, uncooked
1/2 teaspoon tumeric or a pinch of saffron threads
1 teaspoon paprika
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 teaspoon salt and a few grinds black pepper
1/2 cup frozen peas for top
lemon zest for top
Instructions
Saute onions, garlic, and peppers in a few tablespoons of olive oil in a wide flat pan (paella pan or frying pan with tall sides) until soft, about 10 minutes.
Add chicken broth, tomatoes, salt, and spices and bring to a boil. Add rice and sausage (sliced into 1/2 inch rounds) and bring back to a boil. Put lid on pan or cover tightly with foil and place pan in a 300 degree oven for 30 minutes.
Take lid off of pan and bury shrimp and scallops in the rice mixture. If rice is too firm add 1/4 cup more water. Sprinkle peas on top and cover pan tightly again. Return to oven for 15 more minutes.
Keep pan covered until serving. Remove lid and sprinkle top with fresh lemon zest. Serve with lemon wedges if desired.
Serving
Suggestions
If you like clams and mussels you can place some on top when you add the seafood.
Originally Submitted
4/10/2011
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