Seafood Paella

By advancedlca

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

Details

Servings 6
Preparation time 60mins
Cooking time 90mins

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.