Simple Seafood and Sausage Paella

Simple Seafood and Sausage Paella
Photo by James Carrier

Ingredients

  • ¼ cup slivered green onions (including green tops)
  • ¼ teaspoon ground dried turmeric
  • 8 ounces boned, skinned firm white-fleshed fish, such as halibut
  • ¼ teaspoon saffron threads, crumbled
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and diced (1/4 in.)
  • ¼ cup slivered green onions (including green tops)
  • 8 ounces boned, skinned firm white-fleshed fish, such as halibut
  • + 27 more ingredients
    • 2 cups arborio or other short-grain white rice
    • 8 ounces mussels in shells
    • 2 tablespoons minced garlic
    • ½ teaspoon paprika
    • ¼ teaspoon saffron threads, crumbled
    • 12 ounces linguisa (Portuguese), firm chorizo, or other cooked sausages
    • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and diced (1/4 in.)
    • 1 onion (8 oz.), peeled and chopped
    • 8 ounces mussels in shells
    • 2 cups arborio or other short-grain white rice
    • Lemon wedges
    • 1 cup dry white wine
    • Salt and pepper
    • ½ teaspoon paprika
    • 2 tablespoons minced garlic
    • 1 quart fat-skimmed chicken broth
    • Salt and pepper
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 1 pound shelled, deveined shrimp (26 to 30 per lb.), tails left on
    • 12 ounces linguisa (Portuguese), firm chorizo, or other cooked sausages
    • 1 pound shelled, deveined shrimp (26 to 30 per lb.), tails left on
    • 1 quart fat-skimmed chicken broth
    • Lemon wedges
    • ¼ teaspoon ground dried turmeric
    • 1 onion (8 oz.), peeled and chopped
    • 1 cup dry white wine

1. 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. 2. Reduce heat to medium-high and add olive oil to pan; when hot, add onion, bell pe...

View full recipe at My Recipes

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