Paella is a traditional dish of Spain. It's name comes from the paellera, the flat, round pan in which it is cooked. A colorful mixture of sausage, shrimp, fish, mussels and saffron-flavored rice make this seafood dish fit for any special occasion.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 15-inch paella pan or 12-inch frying pan (with at least 2 1/4-in.-tall sides) over high heat, turn sausages occasionally until browned on both sides, 3 to 5 minutes total. With tongs, transfer to a board.

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  • Reduce heat to medium-high and add olive oil to pan; when hot, add onion, bell pepper, and garlic and stir often until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, 2 to 3 minutes. Stir in wine, chicken broth, paprika, turmeric, and saffron. Bring to a boil over high heat, then reduce heat and simmer, uncovered, stirring once or twice, until rice is almost tender to bite, 15 to 18 minutes. Add salt and pepper to taste.

  • Meanwhile, rinse and drain fish and shrimp; cut fish into 1-inch pieces. Pull beards off mussels and scrub mussels; discard any gaping ones that don't close when you tap their shells. Cut sausages diagonally into 1/2-inch-thick slices.

  • Gently stir fish, shrimp, and sausages into rice mixture; arrange mussels on top. Cover pan with foil or lid and cook until rice is tender to bite, fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), and mussel shells have popped open, 7 to 8 minutes.

  • Sprinkle evenly with green onions. Garnish with lemon wedges. Serve from pan, adding juice from lemon wedges and more salt and pepper to taste.

Nutrition Facts

663 calories; calories from fat 37%; protein 49g; fat 27g; saturated fat 8.9g; carbohydrates 53g; fiber 5.2g; sodium 921mg; cholesterol 180mg.
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