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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I haven't try this yet but it sure sounds good. Ingredients:
1 cup vidalia onion, small dice |
5 garlic cloves, minced |
1 whole red bell pepper, diced |
1 tablespoon olive oil |
2 teaspoons spanish paprika |
1/2 lb kielbasa, sliced on the diagonal |
1/2 lb andouille sausage, sliced |
1 1/2 cups uncooked white rice (i used basmati rice) |
2 2/3 cups good chicken stock |
1 pinch saffron thread |
1 lb fresh mussels |
1 lb medium raw shrimp, peeled & deveined |
1 cup frozen sweet peas |
extra chicken stock (the origninal recipe didn't state the amount so i had to adjust as i went.) |
2 tablespoons fresh parsley, chopped |
Directions:
1. Your choice. either use up a bunch of pans, like I did. or start with a big stock pot and cook all your ingredients in it to save on clean up.
2. Saute the onions, garlic, peppers and spanish paprika in the olive oil. Brown the sausage. (We found these two sausages didn't give off much grease at all, so again this can all be done in one pan, if you'd like.)
3. Prepare the rice by bringing the 2 2/3 Cup of chicken stock and the saffron threads to a boil, add the rice. Put a lid on it and lower the heat, simmering for roughly 15 minutes or so. (The rice wasn't done at this point, but I knew it had a while longer to cook once I added the seafood.).
4. Add the mussels first, put the lid back on and let them steam until they open - it took roughly 20 minutes for all of mine to open.
5. If the rice soaks up all the chicken stock, add more so that the mussels can steam properly. As soon as they have opened, add the shrimp.
6. If you need to add a little more chicken stock at this point, do so. you don't want the rice to burn to the bottom of the pan - and all the stock I used did not mellow out the flavors of any other ingredient. Shrimp should take about 5 minutes before they are ready.
7. Pour it all into a huge bowl and serve with a giant spoon and some hot cornbread with butter on the side.
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