Paella with Andouille Sausage & Seafood | Grimm's Fine Foods
 

Paella with Andouille Sausage & Seafood

Grimm's Fine Foods, Grimm's, Recipe, Paella, Andouille Sausage, Sausage

Looking for the perfect dish to serve on your patio this summer?
This Paella is bursting with Spanish flavours and pairs perfectly with a glass of Rosé on a warm summer evening.  
Visit our Blog to read more about this recipe! 

Preparation time: 
40 Minutes
Cooking time: 
50 Minutes
Servings: 
8-10
Ingredients: 

10 large prawns, rinsed and deveined 

1/2 lb mussels, scrubbed and debearded 

1 large yellow onion, finely chopped 

3 garlic cloves, chopped 

4 tablespoons olive oil

14 oz can of whole tomato with liquid

2 cups chicken stock

1/2 teaspoon saffron thread 

1 teaspoon Spanish paprika 

Salt and pepper

2 x 300g packages Grimm's Andouille Sausage, casing removed and cut into a bite size.

3 cups short grain rice, washed and drained

1 tablespoon flat leaf parsley, chopped

1 lemon, cut into wedges

Preparation: 
  1. Place prawns and 1 cup water in a medium pot, bring to a simmer and cook over medium heat until the prawns turn light pink, for about 2 minutes. Cool in the cooking liquid and set aside.
  2. Warm 2 tablespoons of olive oil over medium high heat and sauté 1/2 onion and 1/2 garlic for about 7 minutes or until translucent. 
  3. Add whole tomatoes with liquid and the cooking liquid from the prawns, roughly crashing the tomatoes with a wooden spoon and cook for another 5 minutes.
  4. Set aside the cooked prawns.  Add chicken stock, saffron, paprika, a pinch of salt and pepper and simmer for 20 minutes.
  5. Preheat the oven to 350F, in the meantime, warm up the rest of the olive oil over medium high heat and sauté the rest of the onion and the garlic for 5 minutes or until soft
  6. Add sausages and cook for 7 minutes or until golden brown, then add rice and cook for 5 minutes or until translucent. Add the tomato mixture, stir well and bring to a boil. 
  7. Remove from the heat and bake for 15 minutes with a lid on
  8. Add the cooked prawns and mussels and bake with a lid on for another 7 minutes or until the mussels are open
  9. Remove the lid and cook another 10 minutes. Take the pan out of the oven and let sit for a few minutes.
  10. Garnish with lemon and fresh parsley.  Serve hot. 
Product(s) used: 

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Paella with Andouille Sausage & Seafood

Grimm's Fine Foods, Grimm's, Recipe, Paella, Andouille Sausage, Sausage
Preparation time:
40 Minutes
Cooking time:
50 Minutes
Servings:
8-10
Product(s) used:
Andouille Sausage
Description:

Looking for the perfect dish to serve on your patio this summer?
This Paella is bursting with Spanish flavours and pairs perfectly with a glass of Rosé on a warm summer evening.  
Visit our Blog to read more about this recipe! 

Preparation:
  1. Place prawns and 1 cup water in a medium pot, bring to a simmer and cook over medium heat until the prawns turn light pink, for about 2 minutes. Cool in the cooking liquid and set aside.
  2. Warm 2 tablespoons of olive oil over medium high heat and sauté 1/2 onion and 1/2 garlic for about 7 minutes or until translucent. 
  3. Add whole tomatoes with liquid and the cooking liquid from the prawns, roughly crashing the tomatoes with a wooden spoon and cook for another 5 minutes.
  4. Set aside the cooked prawns.  Add chicken stock, saffron, paprika, a pinch of salt and pepper and simmer for 20 minutes.
  5. Preheat the oven to 350F, in the meantime, warm up the rest of the olive oil over medium high heat and sauté the rest of the onion and the garlic for 5 minutes or until soft
  6. Add sausages and cook for 7 minutes or until golden brown, then add rice and cook for 5 minutes or until translucent. Add the tomato mixture, stir well and bring to a boil. 
  7. Remove from the heat and bake for 15 minutes with a lid on
  8. Add the cooked prawns and mussels and bake with a lid on for another 7 minutes or until the mussels are open
  9. Remove the lid and cook another 10 minutes. Take the pan out of the oven and let sit for a few minutes.
  10. Garnish with lemon and fresh parsley.  Serve hot.