Spanish Paella

Spanish Paella

Spanish Paella



Servings:
8 to 10
Quantity
Ingredients
1 pound
Raw shrimp (21-25 count), peeled and deveined
1 tablespoon
Lemon zest
1/4 cup
Olive oil
1 cup
Yellow onions, small dice
3/4 cup
Red bell peppers, medium dice
3/4 cup
Yellow bell peppers, medium dice
5 each
Garlic cloves, sliced
2 links
Andouille sausage, casing removed, medium-sized crumbles
1/4 teaspoon
Red chili pepper flakes
2 teaspoons
Kosher Salt
1 teaspoon
Black pepper
1 pound
Arborio rice
1 1/2 quart
Low sodium chicken broth (hot), divided
1, 14.28 oz. can
Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree
5 each
Dry bay leaves
1 tablespoon
Saffron threads
1 pound
Black mussels, cleaned and beard removed
1 pound
Manila clams, cleaned
1 cup
Fresh Italian parsley, chopped

In a medium bowl, mix together the shrimp with lemon zest. Set aside to marinate until ready to use. In a large Paella pan, heat oil over low heat. Add onions, red and yellow bell peppers, and garlic. Stir to combine.  Increase heat to medium-high and sauté ingredients until soft; about 5 minutes, stirring occasionally.  Add andouille sausage, red chili pepper flakes, salt and pepper.  Reduce heat to medium and stir to combine.  Cook the sausage until moisture from the pan has evaporated; about 7 minutes.  Add in the rice, and let it toast in the pan for a minute, stirring constantly. Add in 2 cups of the hot chicken broth to start; continue to stir constantly, allowing the broth to absorb into the rice and prevent the mixture from sticking to the pan.  Stir in the Carmelina ‘e..San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree, bay leaves and saffron threads. Stir rice to combine, and bring to a simmer over medium-low heat. Let rice mixture simmer for 5 minutes. Carefully add in the mussels and clams, and stir to combine. Continue to simmer for 15 minutes, stirring occasionally, and adding additional broth to the rice as the liquid is absorbed; 1 or 2 ladles (about 1 cup) at a time. Check the seasonings and texture of the rice, which should just be slightly al dente.  Add the marinated shrimp with lemon zest into the paella pan with rice.  Stir to combine.  Continue cooking the Paella for an additional 5 minutes until rice, shellfish and shrimp are cooked through. Mussel and clam shells should be open, and shrimp should be pink in color.  Remove Paella from heat and garnish with parsley.  Serve immediately. Mangia bene!

 

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

 

Copyright© 2016, Mangia, Inc.