My Spin on Spanish Paellla

Before we dive into the recipe I wanted to tell you all a thing or two about SAFFRON

If you have never used it, then you are in for a treat.

-saffron is one of the most expensive spices in the world (usually purchased primarily by the ounce- don't be intimidated you only need a 'pinch' or a few threads per recipe!) Got mine from Trader Joe's

-largely imported from Spain and is native to the Mediterranean region of the world

-each saffron flower has 3 stigmas:

it takes approximately 80,000 flowers or 240,000 stigmas to make a pound of saffron
  -It is one the richest sources of vitamin B2

-Known for its effective antibacterial and antiviral properties, it is considered effective against stomach pains, cough, chronic bronchitis, and can prevent tooth decay!

 

Picture by beFOODled

In traditional Paella basically all the ingredients are cooked in chicken broth including rice, veggies and in the end you add the seafood/sausage. However I find that the veggies are way too over done and mushy (plus lose their nutrients). I like my veggies to be crispy so I altered the recipe to my own liking and it works!   I always half my recipes because I am cooking for 2 people and do not like eating the same thing for the whole week. But I will include the full recipe which serves 6.


Here is what you need:

4 links (6oz) Spanish chorizo sausage, sliced (or any sausage you prefer, but give chorizo a try, they are a bit spicy)

5 cups chicken stock

1 teaspoon Spanish saffron, about a pinch

1 1/2 cups white rice

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 cup frozen peas (or shelled edamame, which have a lot of protein)

1 (10-ounce) can diced tomatoes with chiles

2-3 tablespoons tomato paste

2 pounds raw, peeled large shrimp

1 pound sea scallops

Salt and pepper to taste

1/3 cup chopped Italian parsley leaves

Lemon wedges, for decoration

How to make it:

1. Preheat the oven to broil. Broil the sausages about 10 min on each side. Or grill them if it is summer. Let cool slightly and thinly slice.

2. Bring broth to broil, add saffron, salt & pepper to taste and rice. Let simmer for 15-20min until liquid is absorbed and rice fluffy.

3. Meanwhile, saute onion, garlic, peppers for a few min in olive oil. Add peas, diced tomatoes, tomato paste, shrimp and scallops, let simmer for 5-7 minutes until shrimp pink and scallops tender.

4. When rice finishes cooking, add veggies/seafood mixture with sausages, and parsley. For all the flavors to blend, allow to cook on very low heat for a few minutes.
5. Serve with lemon wedges to make it look pretty ;)

I  have made this with sliced chicken breasts, sausage and shrimp. Basically what you  have in your freezer, or what you have a taste for you can combine! The saffron turns the rice a nice yellow color and gives a mellow taste that balances nicely with the diced tomatoes. ENJOY!