Recipe: Delicious Spanish Paella FUSF

Spanish Paella FUSF. Great recipe for Spanish Paella FUSF. This is an intoxicating mix of fresh seafood, smoky flavor, Spanish saffron and smoked paprika, and a unique mix of vegetable AND chicken stock to bring more umami to the dish. See recipes for Spanish Paella FUSF too.

Spanish-Style Paella If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.—Taste of Home Test Kitchen, Milwaukee, Wisconsin Spanish-Style Paella Recipe photo by Taste of Home The Valencian paella and the seafood paella are always competing for the first place of the most popular Spanish paella. Today adding meats and vegetables to seafood paella has become common. You can have Spanish Paella FUSF using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Spanish Paella FUSF

1. Prepare 1 lb. of large shrimp.
2. You need 1 lb. of mussels (or clams).
3. It's 1 of smoked kielbasa (or chorizo).
4. Prepare 1 of large onion, diced.
5. It's 2 of red peppers, diced.
6. You need 4 cloves of garlic, minced.
7. It's 1-2 tsp of smoked Spanish paprika.
8. Prepare Pinch of saffron threads.
9. Prepare 3 cups of veggie stock.
10. It's 3 cups of chicken stock.
11. You need 2 cups of 365 Cal Rose rice (or Bomba).
12. It's 1 of large bunch scallions.
13. It's 1 cup of frozen peas.
14. You need 3/4 cup of olive oil, divided.

They are usually accompanied by green beans, peas, artichokes or capsicums, but the authentic seafood paella is very similar to this one:. Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. This is one of my all time favorite dishes.

Spanish Paella FUSF instructions

1. In a very large sauté pan, heat 1/2 cup olive oil and sauté onion, white parts of scallions and red peppers for 2 minutes..
2. Add tomato paste, paprika and garlic and sauté another 2 minutes..
3. Add sliced kielbasa and cook 2 minutes..
4. Add rice and saffron and cook 3-4 minutes, stirring often to completely coat and toast the rice..
5. Add the hot stock and stir, turning heat to high. Let mixture come to a boil. Turn heat down to a simmer and do not stir..
6. Cook for 10-15 minutes without stirring..
7. Taste liquid to correct for seasoning, adding salt, pepper or more paprika as needed..
8. Nestle mussels and shrimp on top and continue to cook for 5-7 minutes..
9. Add chopped scallion tops and frozen peas to top of pan. Cook several more minutes until mussels open and shrimp is cooked..
10. Drizzle with remaining olive oil and serve..

I've been experimenting for a year now and I think I've finally got it perfect. For a smaller pan and stovetop cooking half the recipe. Stir in garlic, red pepper flakes, and rice. Best rice to use for paella. The best rice to use for paella is Spanish rice labelled as: Bomba Rice - or arroz bomba ("arroz" means rice in Spanish); Valencia rice or Arroz de Valencia (pictured below) - the other common name for Bomba Rice; or Calasparra Rice -or Arroz Calasparra.