Jul 22, 2009 1:36 AM GMT
Healthy eating be damned, I love making this killer seafood paella:
2 links Mexican chorizo* sausage, skins removed
½ medium white onion, finely chopped
½ red bell pepper, finely chopped
2 Tbs. olive oil
1 10 oz. package yellow saffron rice mix
3 1/4 cups water
1/3 cup cooking sherry
1 6.5 oz tin minced clams, drained
30-40 shrimp, uncooked, tail removed
30-40 squid rings
Heat olive oil in a wok or pot on medium high heat. Add chorizo, onions, peppers, and sherry. Mix well and cook for about three minutes. Add rice mix and water. Bring to a boil, then cover and reduce heat to low. Stir about every five minutes until rice plumps and just a little liquid remains. Thoroughly stir in squid, shrimp, and clams. Keep covered and continue to cook on low for another five minutes.
* This recipe require real Mexican chorizo, available at most international markets or high end groceries. Using any other type of sausage will not have good results.
2 links Mexican chorizo* sausage, skins removed
½ medium white onion, finely chopped
½ red bell pepper, finely chopped
2 Tbs. olive oil
1 10 oz. package yellow saffron rice mix
3 1/4 cups water
1/3 cup cooking sherry
1 6.5 oz tin minced clams, drained
30-40 shrimp, uncooked, tail removed
30-40 squid rings
Heat olive oil in a wok or pot on medium high heat. Add chorizo, onions, peppers, and sherry. Mix well and cook for about three minutes. Add rice mix and water. Bring to a boil, then cover and reduce heat to low. Stir about every five minutes until rice plumps and just a little liquid remains. Thoroughly stir in squid, shrimp, and clams. Keep covered and continue to cook on low for another five minutes.
* This recipe require real Mexican chorizo, available at most international markets or high end groceries. Using any other type of sausage will not have good results.