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Receta Seafood & Andouille Paella
by Ken Hulme

Seafood & Andouille Paella

Roasted sweet red bell peppers, artichoke hearts, and andouille lend this paella an interesting array of flavors that show the Spanish origins of Creole Jambalaya. With a garlic baguette and a side salad it serves 6-8. Preparation time: 60-90 minutes

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: garlic baguette, kalamata olive bread

Wine and Drink Pairings: White wine

Ingredientes

  • 1/4 cup Olive Oil
  • 1 lb Frozen Mixed Seafood (not thawed)
  • 1/2 lb Shrimp, peeled
  • 1/2 lb Scallops
  • 1/2 lb Andouille Sausage cut into 1/2” rings, then quartered
  • 1 large Onion, chopped
  • 1 can Whole Tomatoes, large, with liquid
  • 1 can Artichoke Hearts, 14-ounce, with liquid
  • 1 Green Bell Pepper, Diced
  • 1 Red Bell Pepper
  • 2 cloves garlic, minced
  • 1-1/2 cups rice, uncooked
  • 1 can Chicken broth + 1/2 can water
  • 1/4 teaspoon saffron
  • Salt and pepper to taste

Direcciones

  1. Core and seed and then roast a red bell pepper over flames (BBQ grill, blow torch, gas range) or broiler until charred and getting soft. Do NOT remove the tasty blackened bits. Cut into strips.
  2. Heat a splash of olive oil in a paella pan or wide deep covered skillet, to medium high. Add the andouille and sauté until lightly browned. Remove.
  3. Add a bit more oil, if necessary,and cook the onion and garlic until transparent. Add the rice, toss with the onion, and cook for 5 minutes. Return the andouille, and add tomatoes, broth, saffron, salt, and peppers. Reduce heat to medium. Cover and cook for 10 minutes. Cut up the tomatoes in the pan.
  4. Add the artichoke hearts and seafood and cook 10-15 minutes, scraping the bottom to prevent sticking, until the liquids are mostly absorbed and the rice is tender. Crusty bottom rice is especially prized by paella afficinados...