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Spicy Jalapeno Chicken Sausage Paella

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0563-spicyjalapenochickensausagepaella.jpg 65 mins 25 min 40 min 6

1 12oz pkg al fresco Spicy Jalapeno Chicken Sausage, sliced in ½" pieces

1/2 lb Asparagus tips, or green beans cut in half

1 quart Clam juice diluted with 1 quart water, plus extra water if needed

1 lb Raw jumbo shrimp, shelled and deveined, tails left on

1/2 tsp Saffron

2 tbsp Paprika

1 cup Extra-virgin olive oil

2 cloves Garlic, large, peeled and crushed

2 Onions, finely chopped

1 Green pepper, chopped

1 Red pepper, chopped

4 Tomatoes, chopped

3 cups Arborio rice

2 lbs Clams, soaked in water for 2 minutes, then removed

1 lb Mussels, scrubbed

1 cup Frozen peas

1 cup Plain jarred artichoke hearts, halved

3 Cooked lobster tails, shells on, cut in half lengthwise and then in half crosswise to make 12 pieces

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Spicy Jalapeno Chicken Sausage Paella
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Serves6 Prep Time25 min Cook Time40 min
610Calories 19gFat 760mgSodium More
Nutritional Info Per Serving
Sodium760mg Sugars3g
Total Fat19g Cholesterol160mg
Carbohydrates65g Dietary Fiber3g
Saturated Fat3.5g Protein47g
Instructions
  • Place some ice cubes in a large bowl, add cold water and set aside.
  • Bring a pot of salted water to a boil.
  • Add asparagus tips or green beans and cook until just tender, about 3 minutes
  • Drain and plunge asparagus or green beans into ice water bath to stop from cooking
  • Drain again and set aside
  • In a large stockpot bring diluted clam broth to boil
  • Add shrimp and cook until barely pink, about 2 minutes
  • Remove shrimp and set aside
  • Crush saffron threads in palm of your hand and add to broth
  • Add paprika to broth
  • Reduce heat to low and keep broth simmering on stove
  • Heat an 18-inch or larger paella pan (or large high-sided frying pan) over medium heat
  • Add olive oil and crushed garlic cloves and chicken sausage and cook until garlic becomes fragrant and sausage is browned, about 2 minutes
  • Remove garlic and add chicken sausage to large stock pot
  • Reduce heat to low
  • Add onions, peppers and tomatoes and cook for 5 minutes, stirring frequently
  • Add rice and stir
  • Add warm broth in 1-cup increments and cook until broth is absorbed, then add another cup of liquid
  • Repeat until rice is tender but still quite firm
  • Add one final cup of broth (or water if no more broth remains)
  • Add clams and cover pot
  • Cook 7 to 12 minutes or until shells begin to open
  • Add mussels, cover and cook an additional 5 minutes
  • At this point all shellfish should have opened; discard any that have not
  • Add peas, asparagus or green beans and artichoke hearts
  • Stir rice gently, scooping from bottom of pan to top.
  • Turn off heat.
  • Add lobster tails.
  • Let paella rest on top of stove for 10 minutes, covered then serve.
Ingredients

1 12oz pkg al fresco Spicy Jalapeno Chicken Sausage, sliced in ½" pieces

1/2 lb Asparagus tips, or green beans cut in half

1 quart Clam juice diluted with 1 quart water, plus extra water if needed

1 lb Raw jumbo shrimp, shelled and deveined, tails left on

1/2 tsp Saffron

2 tbsp Paprika

1 cup Extra-virgin olive oil

2 cloves Garlic, large, peeled and crushed

2 Onions, finely chopped

1 Green pepper, chopped

1 Red pepper, chopped

4 Tomatoes, chopped

3 cups Arborio rice

2 lbs Clams, soaked in water for 2 minutes, then removed

1 lb Mussels, scrubbed

1 cup Frozen peas

1 cup Plain jarred artichoke hearts, halved

3 Cooked lobster tails, shells on, cut in half lengthwise and then in half crosswise to make 12 pieces

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