Several years ago, I had the privilege of visiting Spanish. The vibrant landscapes, art, architecture, and culture are unrivaled. While I was there, I tried some paella – a delicious seafood dish on a bed of rice. Recently, I wanted to relive my Spanish experiences in a small way, so I decided to try my hand at making my own dish of paella. Thus, I give you my easy paella recipe.
* Note, you will need a paella pan or iron skillet for this recipe.
- 2 table spoons olive oil
- 1 table spoon paprika
- 3 cloves fresh garlic – crushed
- Salt and pepper to taste
- 2 teaspoons of cumin
- 1 1/2 cups of your favorite sausage (or chorizo) casings removed
- 2 cups of uncooked short grain rice
- Cayenne pepperoni taste
- 1-2 table spoons lemon juice
- 3 teaspoons onion powder
- 1 cup of halved cherry tomatoes
- 1 bell pepper coarsely chopped
- 1 pound unpeeled shrimp
- 1 pound of mussels (I found a box of white wine and garlic mussels at Kroger that I highly recommend!)
- 1 quart chicken broth
- First, start by making shrimp stock. To do this, peel and devein the shrimp, put the chicken broth in a medium sauce pan, and place only the peels in the broth.
- I know it sounds crazy but it makes the absolute best stock and adds so much more flavor to the paella.
- Bring the broth to a boil and stir gently with a wooden spoon until the peels turn bright orange.
- Strain the shrimp stock and throw away the peels, set stock aside.
- Next, in a new pan, sauté the veggies! Combine olive oil, cherry tomatoes, bell pepper, one garlic clove, salt, and season to taste. Cook for 5-8 minuets or until until the veggies are bright and tomatoes skins are slightly wrinkled.
- As a side note, please be careful while sautéing, hot oil can splash up and burn (that did happen to me slightly) if you do get burned apply shaving cream immediately, it may sting a little bit but it will totally take the heat out of the area and prevent further skin damage. So there’s a little bonus life hack!
- In the iron skillet, heat olive oil on medium heat then combine the rice, two garlic cloves, and all other seasonings (to taste) and stir so that all of the rice is coated in oil. Stir for about 3 minutes.
- Stir in the shrimp stock and lemon juice and bring to a boil, cover the skillet, reduce the heat and simmer for about 20 minuets.
- In the veggie pan, cook the sausage, then add in the shelled shrimp and cook, turning the shrimp until they are pink on both sides.
- Add the meat, veggies, and mussels to the rice and cook on low.
- Steam the mussels according to the instructions on the box.
- Don’t stir the rice allow it to caramelize on the bottom!
- Finally, place the skillet on a hot pad in the center of the table and serve using a wooden spoon.
That concludes this recipe for today. The wonderful communal-style serving of this dish really makes it something special to share with loved ones. Paella makes a great centerpiece for memory making and sharing with others. I hope that you liked this post, please sound off in the comments if you’ve ever tried paella. Also subscribe if you haven’t already so you never miss a post! As always, glamour shots!