SPANISH SEAFOOD PAELLA (HEALTHY)
A
healthy, easy Spanish paella recipe made with the freshest wild caught
shellfish, a little chicken andouille sausage, and infused with exquisite
saffron flavors. Easy to make at home in no time!
Prep
Time : 10 mins
Cook
Time : 35 mins
Total
Time : 45 mins
Servings:
6
INGREDIENTS
·
2
c Calasparra, risotto or forbidden white rice (organic)
·
1
spanish onion diced
·
3
cloves garlic grated
·
2
links chicken andouille sausage sliced
·
1
lb wild large shrimp (tails on)
·
2
lobster tails (cut in half lengthwise)
·
1/2
lb black mussels
·
1/2
lb manilla clams
·
1
tsp sea salt + more to taste
·
1
tsp smoked Spanish paprika
·
1
tsp red pepper flakes + more to taste
·
1
tsp garlic powder
·
1/2
tsp ground coriander
·
5
tbsp extra virgin olive oil + more as needed
·
1
pinch saffron threads
·
3
c shrimp stock or vegetable stock
·
1/2
c steamed green peas (optional)
·
1/4
c flat leaf parsley (roughly chopped)
·
1
lemon cut into wedges
·
3/4
c dry white wine
·
1/2
c green olives (optional)
INSTRUCTIONS
1. Using
the kitchen shears cut the lobster tails lengthwise. Rinse and pat them dry,
the transfer to a bowl together with the shrimp.
2.
Drizzle
with a lug of olive oil and season generously all over with the sea salt, black
pepper, garlic powder, coriander, red pepper flakes and smoked paprika. Set aside
to rest at room temperature.
3.
Warm
up the shrimp or vegetable stock and season to your taste with sea salt. Add
the saffron threads, cover with a lid and allow it to steep while you start the
paella.
4.
In
a large deep skillet heat up 3 tbsp of olive oil.
5. Add
the diced onion with a pinch of sea salt and sauté until translucent. Add the
garlic and give it a good stir making sure not to burn it.
6.
Stir
in the rice making sure it coats nicely in the olive oil.
7. Add
half of the white wine and let it simmer until almost evaporated. Stir in the
saffron stock and bring to a boil. Cover with a tight lid, turn the flame down
to low and cook for 20 minutes. Turn off the flame and allow the rice to sit
covered for 5 minutes without peaking.
8. In
a different skillet heat up a lug of olive oil and sear the andouille sausage
until golden.
9.
Add
the lobster tails and give everything a nice toss in all the oils.
10.After
about one minute add the shrimps and stir to coat. Cook for about 3 minutes
until the shrimps curl up and the lobster tail shells turn red. Transfer on top
of the paella rice.
11.In
the same pan that the lobster and shrimp has cooked in, add the clams and
mussels. Hit them with the remaining white wine and cover with a lid.
12.Allow
them to cook for a few minutes until they open and release the sea water.
Transfer them on top of the paella together with the sausage, shrimp and
lobster.
13.Reserve
the juices the clams have cooked in to spoon over the paella.
14.Serve
your paella sprinkled with the green peas, the parsley and garnished with lemon
wedges.
Recipe from ciaoflorentina.com
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