My first authentic Paella experience was in the Spanish Andalusian city of Seville. I loved how the Paella had a spicy taste from Cayenne pepper which paired perfectly with the sweet & smoky flavors of Pimenton Spanish paprika & wood fire roasted Paquillo peppers. I used authentic Spanish ingredients which I brought back from Spain this past June like the Zafferania saffron from Granada, Nunez di Prado extra virgin olive oil from Cordoba & 'La Odalisca' Pimentón - Sweet Paprika from Murcia. I wanted to give my Paella an authentic taste which takes me back to Andalusia every time I make this recipe at home! - onetribegourmet —onetribegourmet
Test Kitchen Notes
This tasty paella gets a fiery kick from the addition of cayenne pepper but is tempered by a selection of different types of seafood. Be sure not to push the clams deep into the rice, as they'll have trouble opening. Keep them on top of the rice so they can steam open. – Lauren —The Editors
red onion, chopped
black mussels, beards removed & scrubbed
extra virgin olive oil.
red onion, extra, finely chopped
Italian sausage, cook ahead & sliced
wood roasted paquillo peppers, chopped
sivaris bomba paella rice
Spansih saffron threads
organic chicken stock, heated
extra large shrimp, unpealed Note: I kept the shrimp unpealed for more flavor.
little neck clams
fresh lemon juice
black pepper, freshly ground
Spanish pimenton smoked paprika
In This Recipe
Heat the wine and onion in a saucepan over high heat. Add the mussel, cover for five minutes.
Remove from the heat, discard any unopened mussels, and drain, reserving the liquid to use later in the recipe.
Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian Sausage (sliced) cook for five minutes, or until softened.
Add the chopped tomatoes, paquillo peppers, pimenton smoky paprika & cayenne pepper. Season with sea salt & freshly ground black pepper.
Stir in the reserved (wine/mussels) liquid, then add the rice and stir again. Blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
Put the peas, shrimp, clams on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
Leave to rest for 5 minutes, then add the parsley. Enjoy!