Stunning seafood paella
130
- Prep Time35 min
- Total Time1 h 15 min
- Makes6 Servings
Angus Fergusson
Ingredients
1 tbsp olive oil
250 g smoked chorizo sausage, sliced
1 small onion, chopped
3 garlic cloves, minced
3 tbsp tomato paste
2 cups long-grain rice
2 1/2 cups no-salt chicken broth
236-mL bottle clam juice
1/2 tsp crumbled saffron threads
1/2 tsp salt
398-mL can artichoke hearts, drained and quartered
1 red bell pepper, coarsely chopped
1/2 cup sliced pimento-stuffed olives
16 large shrimp
500 g fresh mussels, scrubbed and bearded
1 cup frozen peas
1/4 cup chopped fresh parsley
Instructions
Heat a large, wide shallow pan over medium. Add oil, then chorizo. Cook for 3 min, then add onion, garlic, tomato paste and rice. Cook, stirring often, until onion is soft, about 3 min. Reduce heat to medium-low.
Pour broth and clam juice into a large measuring cup. Stir in saffron and salt.
Add 1/2 cup broth mixture to rice mixture. Cook, stirring constantly, until broth is absorbed, 3 to 4 min. Spread rice mixture so that it evenly covers bottom of pan. Pour in 1 cup broth mixture. Simmer, covered, until broth is absorbed, 5 to 7 min. Add another cup and simmer, covered, until broth is absorbed, 5 to 7 min. Pour in remaining broth mixture.
Lay artichokes, red pepper and olives over rice. Then arrange shrimp and mussels over vegetables. Continue simmering, covered, until broth is absorbed and mussels open, about 15 min. Discard unopened mussels. Sprinkle peas overtop. Turn off heat. Cover and let stand for 5 min. Sprinkle with parsley before serving.
Nutrition (per serving)
Calories 571, Protein 29g, Carbohydrates 64g, Fat 22g, Fibre 5g, Sodium 1253mg.
