4 ounces smoked Spanish chorizo sausage, thinly sliced
1/3 cup extra virgin olive oil
4 to 6 cloves garlic, peeled and diced
1 medium yellow onion, peeled and diced
1 tablespoon sweet Spanish paprika
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can whole tomatoes, drained and crushed by hand
1 cup Spanish or medium grain rice, uncooked
1 scant teaspoon saffron threads
3 cups hot water or chicken broth
8 large shrimp, preferably heads on
2 small lobster tails, split in half lengthwise
12 littleneck clams, cleaned
12 mussels, cleaned
1/2 cup frozen sweet peas, thawed
Flat leaf parsley, lemon wedges for garnish
4 ounces smoked Spanish chorizo sausage, thinly sliced
1/3 cup extra virgin olive oil
4 to 6 cloves garlic, peeled and diced
1 medium yellow onion, peeled and diced
1 tablespoon sweet Spanish paprika
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can whole tomatoes, drained and crushed by hand
1 cup Spanish or medium grain rice, uncooked
1 scant teaspoon saffron threads
3 cups hot water or chicken broth
8 large shrimp, preferably heads on
2 small lobster tails, split in half lengthwise
12 littleneck clams, cleaned
12 mussels, cleaned
1/2 cup frozen sweet peas, thawed
Flat leaf parsley, lemon wedges for garnish
PREPARATION
- In 18-inch paella pan or 12-inch skillet over medium high heat on Wolf Rangetop, sauté sausage in oil until the oil is red.
- Remove sausage and place on a plate.
- Add garlic, onions and paprika to oil. Sprinkle in salt and pepper and stir.
- Allow this mixture to cook until the onions are cooked through.
- Add tomatoes, rice, saffron and hot water; gently stir to combine.
- Bring to a gentle simmer and reduce heat.
- Simmer without stirring for about 10 minutes.
- Fold in seafood, cooked sausage and peas.
- Simmer without stirring for 15 to 20 minutes, or until paella is fluffy and seafood is cooked. Turn seafood over as necessary.
- Remove from heat and allow to “set” for 10 minutes.
- Garnish with chopped flat leaf parsley and lemon wedges.
PREPARATION
- In 18-inch paella pan or 12-inch skillet over medium high heat on Wolf Rangetop, sauté sausage in oil until the oil is red.
- Remove sausage and place on a plate.
- Add garlic, onions and paprika to oil. Sprinkle in salt and pepper and stir.
- Allow this mixture to cook until the onions are cooked through.
- Add tomatoes, rice, saffron and hot water; gently stir to combine.
- Bring to a gentle simmer and reduce heat.
- Simmer without stirring for about 10 minutes.
- Fold in seafood, cooked sausage and peas.
- Simmer without stirring for 15 to 20 minutes, or until paella is fluffy and seafood is cooked. Turn seafood over as necessary.
- Remove from heat and allow to “set” for 10 minutes.
- Garnish with chopped flat leaf parsley and lemon wedges.
4 ounces smoked Spanish chorizo sausage, thinly sliced
1/3 cup extra virgin olive oil
4 to 6 cloves garlic, peeled and diced
1 medium yellow onion, peeled and diced
1 tablespoon sweet Spanish paprika
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can whole tomatoes, drained and crushed by hand
1 cup Spanish or medium grain rice, uncooked
1 scant teaspoon saffron threads
3 cups hot water or chicken broth
8 large shrimp, preferably heads on
2 small lobster tails, split in half lengthwise
12 littleneck clams, cleaned
12 mussels, cleaned
1/2 cup frozen sweet peas, thawed
Flat leaf parsley, lemon wedges for garnish
PREPARATION
- In 18-inch paella pan or 12-inch skillet over medium high heat on Wolf Rangetop, sauté sausage in oil until the oil is red.
- Remove sausage and place on a plate.
- Add garlic, onions and paprika to oil. Sprinkle in salt and pepper and stir.
- Allow this mixture to cook until the onions are cooked through.
- Add tomatoes, rice, saffron and hot water; gently stir to combine.
- Bring to a gentle simmer and reduce heat.
- Simmer without stirring for about 10 minutes.
- Fold in seafood, cooked sausage and peas.
- Simmer without stirring for 15 to 20 minutes, or until paella is fluffy and seafood is cooked. Turn seafood over as necessary.
- Remove from heat and allow to “set” for 10 minutes.
- Garnish with chopped flat leaf parsley and lemon wedges.
