Advertisement
Seafood and Sausage Paella
Preparation info
- Serves
8 to 10
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
Paella is all about the saffron, which hails from La Mancha in central Spain, and the short-grain rice that comes from the coastal region near Valencia, though we use arborio rice in this recipe since it’s more easily available. The seasonings — well, that’s up to you.
Ingredients
| | |
Method
In a large pan, heat oil over medium heat and sauté onion until translucent, about 5 minutes. Add rice and sauté for 4 minutes, to coat with oil but not brown. Add one-third of the chicken stock and simmer for 5 minutes, stirring often. Add celery, pepper, thyme, garlic, saffron, paprika and another third of the stock, stirring often. Stir in sausage and tomatoes and let simmer another few minu