Paella is a rice dish that originally came from Spain. I love how versatile it is by adding whatever seafood you like and subtracting the meat. It also brings the whole family together to enjoy. I recommend having it at lunch time due to the starch and carbohydrates content in the recipe. This gives you more time to burn off that energy (carbohydrates) from the food. You can also remove the chorizo sausage (I would recommend), which can have a lot fat in it. If you can find a lean sausage that would be fine. We put the sausage in the Paella as my BF enjoys meat but I ate around it.
My BF is in the midst of trying the recipe out using Quinoa in place of the rice. He's still fine tuning it so it has that moist texture like the Paella. As you might tell over time here on my blog, I'm not the cook in the family anymore - he's taken over. He's a big meat and carbs guy while I'm a pescaterian who loves fruits and veggies. We are learning to meet half way. Together we are coming up with ways to make a recipe healthier. A learning process we are excited about.
Seafood & Chorizo Sausage Paella
- 1 pound of mixed seafood - chopped in 1 inch chunks. We use scallops, shrimp, snapper and salmon.
- Small touch of fresh parsley - chopped up
- 1/2 pound of chorizo sausage
- 1 medium onion
- 2 cloves of garlic
- 2 litres of chicken broth (can use veggie)
- olive oil
- 2 cups of arborio rice
- 2 handfuls of frozen peas
- 2 lemons
Place a large skillet/frying pan on high heat and add small amount of olive oil (enough to lightly cover the pan). Add the parsley, onion, garlic, chorizo sausage to the pan. Cook for about 5-7 minutes until onions become soft and the chorizo sausage is fairly cooked.
Stir in the arborio rice and season with salt and pepper. Add in the boiling broth until the pan comes to a boil. Make sure to stir so the mixture does not stick to the bottom of the pan. Put a lid on the pan and bring the heat down to a simmer. Occasionally stir up the paella. Lots of rice is different so read the package of your rice for cooking time.
When rice is nearly done, add in the seafood and peas. Gently stir in the seafood. Squeeze the juice of one lemon on top. Cook for another 5 minutes. If the rice seems a bit dry then add in a bit more water. You want the rice to be more moist than dry. Have a taste and season with salt and pepper to taste.
Bring the Paella pan to the middle of a table and everyone can dig in.
Serves 6 people.
Enjoy!
 |
| Chef Hard at Work |
Have you made Paella before? What did you include in yours?
I would love to hear your version of the recipe in the comments below. Or you can send me a link via Twitter.
-Michelle
