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This recipe uses the following spices:

Seafood Paella

Ingredients:

1 Tbsp. olive oil
2 links Chorizo sausage, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
2 cloves garlic, chopped
2 Tbsp. The Spice Hunter Sweet Paprika or 100% Organic Paprika
The Spice Hunter Garlic Herb Sensation Fresh Twist Grinder
freshly ground black pepper to taste
1 cup short or medium-grain rice
1 pinch The Spice Hunter Spanish Mancha Saffron Strands
2 The Spice Hunter 100% Organic Bay Leaves
1 ½ cups chicken or vegetable broth
1 ½ cups water
about 16 each of shrimp, mussels and clams
1½ cup frozen peas, thawed
1 (16 oz.) can whole tomatoes, drained and crushed by hand

Preparation:

Heat oil in a large skillet over medium heat. Add the Chorizo and cook until heated through. Remove the Chorizo to a platter. Add the onion, bell peppers, and garlic to the skillet then sauté for a few minutes until vegetables begin to soften. Season with Sweet Paprika, Garlic Herb Sensation Fresh Twist Grinder and freshly ground black pepper. Add rice to the skillet and mix with vegetables, then add saffron, bay leaves, broth, water and tomatoes. Bring to a boil, reduce heat and simmer for 10 minutes. Mix in the Chorizo and place the shrimp, mussels and clams on top. Cover and simmer for 10-15 minutes more or until rice is al dente and the shellfish is cooked. If rice becomes dry, add a small amount of water or broth to the pan. Place peas on top of paella and simmer for another few minutes, until the paella looks fluffy and moist.

Garnish suggestions: parsley and lemon or lime wedges.