Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil, (divided)
  • 8 to 12 ounces raw jumbo shrimp, (peeled and deveined)
  • ½ tablespoon smoked paprika, (divided)
  • 2 teaspoons salt, (divided)
  • fresh ground black pepper, (to taste)
  • 1 small yellow onion, (diced)
  • 6 ounces smoked pork sausage, (sliced and cut into half-moons, (I use Andouille sausage))
  • 1 small green bell pepper, (diced)
  • 1 small red bell pepper, (diced)
  • 6 cloves garlic, (minced)
  • 2 teaspoons saffron threads, (crumbled)
  • 2 cups short grain rice, (I use Arborio Rice)
  • 1 cup dry white wine
  • 4 cups seafood stock
  • 1 pound manila clams, (scrubbed and purged*)
  • 1 cup fresh or frozen green peas
  • 1 pound mussels, (scrubbed and debearded)
  • ¼ cup chopped fresh parsley

Instruction

  • Preheat oven to 375˚F.
  • Heat 2 tablespoons olive oil in a paella pan OR in a large 14-inch ovenproof frying pan set over medium-high heat.
  • Season shrimp with half the paprika, 1/2 teaspoon salt, and fresh ground black pepper.
  • Add shrimp to the heated oil and cook for about 1 to 2 minutes, per side, or until no longer pink. Remove shrimp from pan and set aside; keep covered.
  • Add remaining olive oil to the pan and stir in diced onions; cook for 1 minute.
  • Stir in the sausage slices; cook for 2 minutes, or until sausage starts to brown.
  • Stir in the peppers; cook for about 5 minutes, or until soft and caramelized, stirring often.
  • Stir in the garlic and saffron and cook for 20 seconds.
  • Add rice to the pan, season with remaining salt, a crack of black pepper, and continue to cook for 3 minutes, stirring frequently.
  • Pour in the wine and scrape up the browned bits from the bottom of the pan; cook for about 1 minute.
  • Stir in the seafood stock; bring to a boil and reduce heat to a simmer.
  • Cook for 5 minutes.
  • Stir, and then add in the clams, open edges facing up.
  • Reduce heat to low and cook for 5 minutes
  • Stir in the peas and mussels, open edges facing up.
  • Return shrimp to the pan and continue to cook for 10 minutes, undisturbed.
  • Transfer pan to the oven and cook for 10 more minutes, or until clams and mussels have opened up and most of the liquid is absorbed.
  • Remove from oven and cover the pan with a lid or foil.
  • Let stand for 10 minutes.
  • Remove foil, garnish with parsley, and serve.