Seafood Paella

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August 1, 2016

Recipe by Brooklyn Supper


1 teaspoon neutral heat-tolerant oil

1 link smoked andouille sausage, sliced into 1/4-inch thick coins

1 1/4 cups bomba rice (or Arborio)

1 carton Aneto Seafood Paella Base (33.83 ounces)

6 roasted piquillo peppers from a jar, cut into thin strips

1/2 pound cleaned squid, sliced into 1/2-inch thick rounds

Dry Spanish white wine, as needed

1/2 pound peel-on shrimp

8 littleneck clams, well-cleaned and rinsed

1/2 teaspoon smoked paprika

1/4 teaspoon smoked sea salt

1 tablespoon minced parsley

1 lemon cut into wedges


1For directions visit Brooklyn Supper


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