Spanish Paella FUSF
Spanish Paella FUSF

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spanish paella fusf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Spanish Paella FUSF. This is an intoxicating mix of fresh seafood, smoky flavor, Spanish saffron and smoked paprika, and a unique mix of vegetable AND chicken stock to bring more umami to the dish. And having the right rice is important!

Spanish Paella FUSF is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Spanish Paella FUSF is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook spanish paella fusf using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Spanish Paella FUSF:
  1. Make ready 1 lb. large shrimp
  2. Prepare 1 lb. mussels (or clams)
  3. Take 1 smoked kielbasa (or chorizo)
  4. Make ready 1 large onion, diced
  5. Prepare 2 red peppers, diced
  6. Make ready 4 cloves garlic, minced
  7. Prepare 1-2 tsp smoked Spanish paprika
  8. Take Pinch saffron threads
  9. Get 3 cups veggie stock
  10. Take 3 cups chicken stock
  11. Make ready 2 cups 365 Cal Rose rice (or Bomba)
  12. Prepare 1 large bunch scallions
  13. Prepare 1 cup frozen peas
  14. Make ready 3/4 cup olive oil, divided

If mussels aren't your favorite, you can easily substitute littleneck clams in their place–just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty. Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Instructions to make Spanish Paella FUSF:
  1. In a very large sauté pan, heat 1/2 cup olive oil and sauté onion, white parts of scallions and red peppers for 2 minutes.
  2. Add tomato paste, paprika and garlic and sauté another 2 minutes.
  3. Add sliced kielbasa and cook 2 minutes.
  4. Add rice and saffron and cook 3-4 minutes, stirring often to completely coat and toast the rice.
  5. Add the hot stock and stir, turning heat to high. Let mixture come to a boil. Turn heat down to a simmer and do not stir.
  6. Cook for 10-15 minutes without stirring.
  7. Taste liquid to correct for seasoning, adding salt, pepper or more paprika as needed.
  8. Nestle mussels and shrimp on top and continue to cook for 5-7 minutes.
  9. Add chopped scallion tops and frozen peas to top of pan. Cook several more minutes until mussels open and shrimp is cooked.
  10. Drizzle with remaining olive oil and serve.

Lobster, shrimp, mussels, and snapper are simmered on top of saffron-scented rice in this Spanish classic. Serve this to a group of friends, and they'll keep coming back! Best rice to use for paella. The best rice to use for paella is Spanish rice labelled as: Bomba Rice - or arroz bomba ("arroz" means rice in Spanish); Valencia rice or Arroz de Valencia (pictured below) - the other common name for Bomba Rice; or Calasparra Rice -or Arroz Calasparra. Paella rice packets tend to be very helpful providing clues such as pictures of Paella or "perfect for.

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