Smoky Spanish Paella

Name: Smoky Spanish Paella
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb. large shrimp; 1 lb. mussels (or clams); 1 smoked kielbasa (or chorizo); 1 large onion, diced; 2 red peppers, diced; 4 cloves garlic, minced; 1-2 tsp smoked Spanish paprika; Pinch saffron threads; 3 cups veggie stock; 3 cups chicken stock; 2 cups 365 Cal Rose rice (or Bomba); 1 large bunch scallions; 1 cup frozen peas; 3/4 cup olive oil, divided

Jim Kennedy @jimkmaus

This is an intoxicating mix of fresh seafood, smoky flavor, Spanish saffron and smoked paprika, and a unique mix of vegetable AND chicken stock to bring more umami to the dish. And having the right rice is important!

Jim Kennedy @jimkmaus

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Ingredients

12 servings

1 lb.large shrimp
1 lb.mussels (or clams)
1smoked kielbasa (or chorizo)
1large onion, diced
2red peppers, diced
4 clovesgarlic, minced
1-2 tspsmoked Spanish paprika
Pinchsaffron threads
3 cupsveggie stock
3 cupschicken stock
2 cups365 Cal Rose rice (or Bomba)
1large bunch scallions
1 cupfrozen peas
3/4 cupolive oil, divided

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Steps

1

In a very large sauté pan, heat 1/2 cup olive oil and sauté onion, white parts of scallions and red peppers for 2 minutes.
2

Add tomato paste, paprika and garlic and sauté another 2 minutes.
3

Add sliced kielbasa and cook 2 minutes.
4

Add rice and saffron and cook 3-4 minutes, stirring often to completely coat and toast the rice.
5

Add the hot stock and stir, turning heat to high. Let mixture come to a boil. Turn heat down to a simmer and do not stir.
6

Cook for 10-15 minutes without stirring.
7

Taste liquid to correct for seasoning, adding salt, pepper or more paprika as needed.
8

Nestle mussels and shrimp on top and continue to cook for 5-7 minutes.
9

Add chopped scallion tops and frozen peas to top of pan. Cook several more minutes until mussels open and shrimp is cooked.
10

Drizzle with remaining olive oil and serve.