- 6
- 60 mins
- 90 mins
Ingredients
- 3 cups chicken broth
- 2 cups clam juice
- Pinch of Saffron
- 1 cup sugar snap peas, tough strings removed, cut crosswise in half
- 2 links chicken sausage, cut into 1/2 inch rounds
- 12 medium shrimp, shelled and deveined
- 12 cleaned squid (about 1 lb) cut into 1-inch rings.
- 1 medium onion, peeled and finely diced
- 2 tbsp minced garlic
- 1 red bell pepper, seeded and cut into 1-in long matchsticks
- 1 lb uncooked paella rice
- 1 lb mussels, in shell
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- 6 plum tomatoes, seeded and cut into 1/4 in. dice
- 1/4 cup chopped flat-leaf parsley
Preparation
Step 1
1. Place broth, clam juice, and saffron in medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer for 15 minutes. Remove from heat, set aside.
2. Prepare an ice bath: Fill large bowl with water and ice cubes, set aside. Bring Medium saucepan of wter to a boil and blanch sugar snap speas until bright green and tender, about 1 minute. Using slotted spoon, transfer snap peas to ice bath; let cool. Drain, set aside.
3. Coat paella pan (or dutch oven) with cooking spray, set over medium-high heat. Add sausage, and cook until well browned, turning about 5 minutes.
4. Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes. Transfer sausage and seafood to a plate, set aside.
5. Add onion, garlic, and bell pepper to paella pan; saute until onion is translucent, about 3 minutes. Add uncooked rice, saute until translucent, 1-2 minutes. Add 4 cups broth mixture; bring to a boil. reduce heat to medium-low, and cover. Cook until most of the liquid has been absorbed and the rice is just tender, about 10 minutes.
6. Meanwhile, place remaining 1 cup broth mixture and mussels in saute pan over medium-high heat. Cover, bring to a boil. Cook until shells open, 2-3 minutes; discard any that remain closed.
7. Add paprika, black pepper, tomatoes, seafood, and sausage to rice mixture; stir to combine. Add mussels and cooking liquid, being careful to leave behind any residue in pan. Stir in parsley, top with snap peas. Serve immediately.