Mixed Sausage Paella Recipes

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

Steps:

• In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Steps:

• Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
• Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
• Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Steps:

• Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
• Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.

Steps:

• Cook the rice according to the package directions.
• Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.

Steps:

• Heat chicken broth, 2 tsp. paprika and saffron in saucepan on medium-low heat, stirring occasionally; keep warm on low heat.
• Meanwhile, place chicken, skin sides up, in 12-inch nonstick skillet. Mix dressing and remaining paprika until blended. Remove 2 Tbsp. dressing mixture; brush onto chicken. Cook on medium heat 10 to 12 min. or until bottoms are golden brown; turn chicken. Cook additional 5 to 7 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
• Add remaining dressing mixture to skillet along with the onions; cook 5 to 6 min. or until onions are crisp-tender, stirring occasionally. Stir in rice; spread to form even layer on bottom of skillet. Cook 2 min.; top with sausage and chicken.
• Pour chicken broth mixture over ingredients in skillet; cook, without stirring, 25 to 29 min. or until most the liquid is absorbed, topping with peas and parsley for the last minute.

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

Steps:

• Boil 2 cups of water with salt and cook the clams and the mussels until they are open. If any of them are still closed, remove them. Boil in the same water the remaining sea food for a couple of minutes. Drain the liquid and set aside for the fish stock.
• Peel the prawns, king prawns and/or Norway lobster leaving some of them unpeeled for decoration.
• Prepare 1 litre fish stock using the water we set aside before, fish/ chicken powdered stock (or stock cubes) and the prawn skins. Add the yellow food colouring. Drain and set aside.
• Put the frying pan/ paella onto heat with 2-4 tablespoons olive oil. Fry on a heavy fire the sliced chicken until slightly brown but not completely cooked. Set aside.
• Do the same with the squid stripes.
• Add 2 tablespoons olive oil and the onion finely chopped. When the chopped onion is transparent, add the red pepper finely chopped and cook until tender.
• Now add the tomatoes finely chopped and cook for 10 minutes approximately until you have a thick tomato sauce, or just add the 100 cl. tomato sauce.
• Peel the garlic and smash it with some parsley until you get a paste.
• Add 1 lt. fish stock, the garlic and parsley paste and the remaining vegetables to the frying pan with the thick sauce and let it simmer. The resulting "soup" must have a salty taste as the rice will absorb much of the salt and flavour. Cook for 10 minutes or until vegetables are "al dente".
• Now add the rice to the soup (you can choose to rinse it in order to remove some starch before). Mix all ingredients with a wooden spoon. Put fire higher for 7-10 minutes.
• Add the fish, sea food and chicken and set a low fire for another 5-10 minutes. This part of the cooking is quite important as you may need to add some boiling water when necessary. It is advisable not to stir the ingredients to avoid breaking the rice grains and paella becoming sticky. You are only allowed to shake gently the pan in this part of the process.
• After this time, if rice is not yet cooked and it has little water, cover the paella with aluminium paper and let it cook for 2 minutes more or so. Anyway, it is always preferable a paella with some liquid than overcooked.
• Uncover the paella, decorate with the unpeeled king prawns and/or Norway lobsters and let the rice rest for at least 5 minutes so it absorbs the remaining water.
• Serve hot with a lemon slice per serving.

Steps:

• Preheat oven to 400°F.
• Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.

Steps:

• Peel and devein the shrimp, reserving the shells.
• Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.
• In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.
• Strain, discard the solids, season with salt, and set aside.
• Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.
• Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.
• Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.
• Transfer the broth to a saucepan and stir in the saffron threads, set aside.
• Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside.
• Season the fish with salt.
• Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.
• Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.
• Add olive oil and onion to the pan.
• Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.
• Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.
• Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).
• Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.
• Add the bay leaf, peas, and green beans.
• Add the broth and mussels. Be sure to push the mussels down into the broth.
• Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.
• Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.