How to Make Quick Smoky Spanish Paella

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Super Quick Homemade Smoky Spanish Paella. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Smoky Spanish Paella, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoky Spanish Paella delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoky Spanish Paella is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Smoky Spanish Paella using 14 ingredients and 10 steps. Here is how you cook that.

This is an intoxicating mix of fresh seafood, smoky flavor, Spanish saffron and smoked paprika, and a unique mix of vegetable AND chicken stock to bring more umami to the dish. And having the right rice is important!

Ingredients and spices that need to be Take to make Smoky Spanish Paella:

1. 1 lb. large shrimp
2. 1 lb. mussels (or clams)
3. 1 smoked kielbasa (or chorizo)
4. 1 large onion, diced
5. 2 red peppers, diced
6. 4 cloves garlic, minced
7. 1-2 tsp smoked Spanish paprika
8. Pinch saffron threads
9. 3 cups veggie stock
10. 3 cups chicken stock
11. 2 cups 365 Cal Rose rice (or Bomba)
12. 1 large bunch scallions
13. 1 cup frozen peas
14. 3/4 cup olive oil, divided

Instructions to make to make Smoky Spanish Paella

1. In a very large sauté pan, heat 1/2 cup olive oil and sauté onion, white parts of scallions and red peppers for 2 minutes.
2. Add tomato paste, paprika and garlic and sauté another 2 minutes.
3. Add sliced kielbasa and cook 2 minutes.
4. Add rice and saffron and cook 3-4 minutes, stirring often to completely coat and toast the rice.
5. Add the hot stock and stir, turning heat to high. Let mixture come to a boil. Turn heat down to a simmer and do not stir.
6. Cook for 10-15 minutes without stirring.
7. Taste liquid to correct for seasoning, adding salt, pepper or more paprika as needed.
8. Nestle mussels and shrimp on top and continue to cook for 5-7 minutes.
9. Add chopped scallion tops and frozen peas to top of pan. Cook several more minutes until mussels open and shrimp is cooked.
10. Drizzle with remaining olive oil and serve.

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So that's going to wrap it up for this special food Recipe of Favorite Smoky Spanish Paella. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!