Paella Seafood Loaf

Left over seafood can also be used for this recipe.
Photo by Jim M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound chorizo or hot Italian sausage

  • 1

    small red bell pepper, coarsely chopped

  • 1

    small yellow bell pepper, coarsely chopped

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1/4

    teaspoon crushed saffron threads or turmeric

  • 1

    pound medium or small peeled and deveined shrimp, coarsely chopped

  • 1

    can (3-1/2 ounces) smoked mussels, drained

  • 2

    cups cooked white rice

  • 1

    cup Italian bread crumbs

  • 1/2

    cup chopped flat-leaf parsley

  • 1/4

    cup sliced or chopped green or black olives

  • 2

    tablespoons lemon juice

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon cayenne pepper

  • 1/4

    teaspoon salt

  • 2

    eggs

Directions

Preheat the oven to 350 degrees. Remove the sausage from its casing and crumble the meat into a large skillet. Cook the sausage over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain off most of the excess fat. Add the red and yellow bell peppers and the onion to the skillet. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the garlic and saffron and cook for 1 minute, stirring constantly. In a large mixing bowl, use your hands to gently but thoroughly combine the shrimp, mussels, rice, bread crumbs, parsley, olives, lemon juice, cumin, cayenne, salt, eggs, and cooked sausage and vegetables. Pat the mixture into a shallow 2-quart baking pan. Bake until the loaf is browned and the top is crusty, 40 to 45 minutes. Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.

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