Seafood and Sausage Paella

15 mins

50 mins

Portions: 6

Paella is the perfect dish for gathering with friends because there’s something for everyone in every bite. This version comes together quickly, featuring shrimp and mussels along with Johnsonville Andouille Smoked Sausage which adds a wonderfully smoky flavor and is packed with fragrant spices.

Directions

Infuse and warm the stock: In a medium saucepan, add the chicken stock and saffron threads. Heat on low until warmed. Cover and keep warm.
Brown the sausage: Heat the oil in a large, high-walled skillet over medium heat. Sauté the Johnsonville Andouille Smoked Sausage until crispy and golden brown, about 8 minutes. Remove the cooked sausage and drain on a paper towel-lined plate.
Cook the aromatics: Add the onion, red pepper, and green pepper to the skillet and sauté over medium heat until tender, about 10 minutes. Add the garlic and sauté for another 2 minutes until fragrant. Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
Add the rice: Add the paella rice and three-quarters of the cooked Johnsonville Andouille Smoked Sausage, and toss for about 3 minutes. Add the 6 cups of the warmed chicken stock, lemon juice, and salt; stir and cover. Cook for 15 minutes over medium-low heat.
After 15 minutes, uncover, sprinkle the butter beans, peas, place the shrimp and mussels on top, and cover. If all the liquid is absorbed, add the remaining ½ cup of chicken stock. Cover and cook for another 10-15 minutes, or until the rice is tender, the mussels have opened, and the shrimp are pink and opaque throughout. Remove from the heat.
Garnish with the reserved Johnsonville Andouille Smoked Sausage and parsley.

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