"Seafood and Veggies Rice Dish"
Paella
5
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons Olive Oil
- 2 clove minced garlic
- 1 small chopped onion
- 2 cups Calrose Rice
- pinch Saffron
- Salt & Pepper
- 1/2 cup Peas
- 1 medium chopped Tomato
- 1 pound Shrimp
- 1 pound Clams
- 1/4 pound sliced Turkey Sausage
- 2 tablespoons juice Lemon/Lime
- 2 cups Chicken Stock
- 2 tablespoons chopped Parsley
Method
Step 1
In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion. Add the turkey sausage and cook for 5 minutes. Add 2 cups of water and 2 cups of chicken stock, then add the Calrose rice, saffron, salt and pepper for tasting, and cayenne pepper and let it cook for 3 minutes. Bring to a boil, cover and then reduce heat to simmer for 10 minutes.
Step 2
In the meantime, peel and devein the shrimps and clean the clams well by scrubbing them.
Step 3
Remove the cover and add the peas, tomatoes, and sausage, and stir gently with a fork. Arrange shrimp and clams on top. Cover the pan and continue to simmer for an additional 10 minutes. Remove from heat and top with chopped parsley and lemon/lime juice. This recipe is courtesy of Tasty but has been adapted with a few changes. Instead of Arborio rice, I am using Calrose rice, instead of the chorizo, I am using turkey sausage, and instead of mussels, I am using clams.