Search...
Paella ¡Olé!
Print
Gluten-Free
Dairy-Free
KANEL KITCHEN FAVORITE
What you'll need
- 12 oz raw jumbo shrimp, peeled and deveined
- 1 tbsp ¡Olé! Smoky Rub
- Zest and juice of a lemon
- 6 oz chorizo sausage, sliced into half moons
- 1 yellow onion, diced
- 2 bell peppers, diced
- 5 cloves garlic, minced
- 2 cups arborio rice
- 1 tsp saffron threads, crumbled
- 1 cup tomato juice
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 cup fresh or frozen green peas
- 1 lb mussels, scrubbed and debearded
- 3 scallions, green parts only, sliced thin
- ¼ cup fresh parsley, chopped
Preparation
1. Preheat oven to 375˚F. Toss the shrimp with a ½ tbsp ¡Olé! Smoky Rub, lemon zest, salt and pepper, and set aside.
2. Heat 1 tbsp olive oil in a large oven-proof frying pan over medium heat. Add sausage and cook until browned. Remove the sausage from the pan, cover, and set aside.
3. Add 1 tbsp oil in the pan and add the onions and peppers, stirring until softened. Add the garlic and rice, and season with salt, pepper and remaining ¡Olé! Smoky Rub. Cook for 3-5 minutes, stirring frequently, before adding the saffron and pouring the tomato juice and wine in the pan to deglaze, scraping the brown bits from the bottom of the pan.
4. Add 3 cups of the broth and bring to a boil. Reduce to a simmer and cook for another 10 minutes, until rice has absorbed most of the liquid.
5. Add remaining broth and the peas. Do not stir. Add the sausage, shrimp and the mussels, open edges facing up. Cover the pan, transfer to the oven and cook for 5-7 more minutes, or until shrimp is pink and mussels have opened up, discarding the ones that do not open.
6. Remove the pan from the oven. Let stand for 10 minutes before squeezing the lemon juice on top and garnishing with scallions and parsley. Serve immediately.
2. Heat 1 tbsp olive oil in a large oven-proof frying pan over medium heat. Add sausage and cook until browned. Remove the sausage from the pan, cover, and set aside.
3. Add 1 tbsp oil in the pan and add the onions and peppers, stirring until softened. Add the garlic and rice, and season with salt, pepper and remaining ¡Olé! Smoky Rub. Cook for 3-5 minutes, stirring frequently, before adding the saffron and pouring the tomato juice and wine in the pan to deglaze, scraping the brown bits from the bottom of the pan.
4. Add 3 cups of the broth and bring to a boil. Reduce to a simmer and cook for another 10 minutes, until rice has absorbed most of the liquid.
5. Add remaining broth and the peas. Do not stir. Add the sausage, shrimp and the mussels, open edges facing up. Cover the pan, transfer to the oven and cook for 5-7 more minutes, or until shrimp is pink and mussels have opened up, discarding the ones that do not open.
6. Remove the pan from the oven. Let stand for 10 minutes before squeezing the lemon juice on top and garnishing with scallions and parsley. Serve immediately.