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Categories:
chicken broth saffron threads extra-virgin olive oil onion garlic red bell pepper sausage Andouille best rice shrimp mussels salt pepper parsley
Viewed: 49 - Published at: 7 years agoIngredients
- 1 1/4 cups low sodium chicken broth
- 1 pinch saffron threads
- 1 tablespoon extra-virgin olive oil
- 1 onion small, diced small
- 2 cloves garlic minced
- 1 red bell pepper small, diced small
- 2 ounces sausage Andouille best
- 1/2 cup rice
- 6 large shrimp
- 6 whole mussels
- salt
- pepper
- 1 tablespoon fresh parsley minced
Method
- Heat chicken stock in the microwave and dissolve saffron in the stock.
- Heat olive oil in a large skillet or paella pan over medium high heat; add onion and cook until barely soft then add red pepper and sausage and cook until pepper is slightly soft and sausage is lightly browned.
- Add garlic and cook for one minute, then add rice and saffron stock, cover, and bring to a boil.
- Reduce heat to simmer and cook for 10 minutes. Stir, then salt and pepper to taste.
- Lay shrimp and mussels on top of partially cooked rice, replace cover, and cook until rice has absorbed all the liquid, the shrimp are cooked, and the mussels have opened, about 10 more minutes.
- Discard any unopened mussels and sprinkle entire dish with parsley. Serve immediately.
