One-Pot Wonders

Spicy Andalusian Seafood Paella

by:
October 19, 2010
4
6 Ratings
Spicy Andalusian Seafood Paella
  • Serves 4
Author Notes

My first authentic Paella experience was in the Spanish Andalusian city of Seville. I loved how the Paella had a spicy taste from Cayenne pepper which paired perfectly with the sweet & smoky flavors of Pimenton Spanish paprika & wood fire roasted Paquillo peppers. I used authentic Spanish ingredients which I brought back from Spain this past June like the Zafferania saffron from Granada, Nunez di Prado extra virgin olive oil from Cordoba & 'La Odalisca' Pimentón - Sweet Paprika from Murcia. I wanted to give my Paella an authentic taste which takes me back to Andalusia every time I make this recipe at home! - onetribegourmet —onetribegourmet

Test Kitchen Notes

This tasty paella gets a fiery kick from the addition of cayenne pepper but is tempered by a selection of different types of seafood. Be sure not to push the clams deep into the rice, as they'll have trouble opening. Keep them on top of the rice so they can steam open. – Lauren —The Editors

What You'll Need
Ingredients
  • 1 ripe tomato
  • 1/2 cup white wine
  • 1 red onion, chopped
  • 12 black mussels, beards removed & scrubbed
  • 1/2 cup extra virgin olive oil.
  • 1/2 red onion, extra, finely chopped
  • 2 pieces Italian sausage, cook ahead & sliced
  • 2 wood roasted paquillo peppers, chopped
  • 1 teaspoon cayenne pepper
  • 1 cup sivaris bomba paella rice
  • 1/2 teaspoon Spansih saffron threads
  • 2 cups organic chicken stock, heated
  • 1/2 cup frozen peas
  • 12 extra large shrimp, unpealed Note: I kept the shrimp unpealed for more flavor.
  • 12 little neck clams
  • 1 handful parsley, chopped
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon Spanish pimenton smoked paprika
Directions
  1. Heat the wine and onion in a saucepan over high heat. Add the mussel, cover for five minutes.
  2. Remove from the heat, discard any unopened mussels, and drain, reserving the liquid to use later in the recipe.
  3. Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian Sausage (sliced) cook for five minutes, or until softened.
  4. Add the chopped tomatoes, paquillo peppers, pimenton smoky paprika & cayenne pepper. Season with sea salt & freshly ground black pepper.
  5. Stir in the reserved (wine/mussels) liquid, then add the rice and stir again. Blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
  6. Put the peas, shrimp, clams on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
  7. Leave to rest for 5 minutes, then add the parsley. Enjoy!
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onetribegourmet
Hi I'm Sara and I love the art of food & travel. I have a blog called One Tribe Gourmet, where I share my passion for global cuisine and my travel adventures around the world. I have always felt that food is the most common denominator that crosses all boundaries and brings people together. The ritual of “Breaking Bread” in every culture is a special bonding experience. Personally I love to experience different cultures through there cuisines! My goal here is to encourage an individual who is interested in learning different global cuisine yet is a bit intimidated by it. I am here to help you, all you have to do is open your heart!!!

Popular on Food52

16 Reviews

jan P.
jan P. December 24, 2015
I make this on Christmas Eve. It's wonderful. I add some cod and squid.
 
Netty W.
Netty W. October 10, 2015
Wine? I can't see wine in the recipe....usually I can see wine at 50 metres
 
Susan
Susan June 22, 2015
One other change I would make if you can find it is to substitute anduille sausage for the italian sausage to make it more authentic.
 
Tatanka
Tatanka April 9, 2012
This is one of the closest recipes to an authentic paella I've seen on Food52. I'm surprised by the spiciness since Spanish food is generally not particularly spicy, with most Spanish cooks considering the addition of 1/2 of a tiny dry 1/4" by 1/8 " dry pepper enough pepper for most dishes.

A couple of suggestions:
1. Cook the mussels and the clams in a 9-12" pot with 1/2 cup of water, chopped garlic, parsley and a bit of white wine. Add shellfish, and the shrimp (so as not to overdue them) to paella during the last few minutes of cooking.
2. Serve paella with lemon. Lemon does something magical to paella, just as it does to chicken soup and consomme.
 
ihaventpoisonedyouyet
ihaventpoisonedyouyet December 28, 2011
Although this was delicious, I thought the recipe was not that well written. I don't know if others had the same problem, but it seemed as though it could have been streamlined just a bit. Probably will give it another go, but I d I'd love the spicyness.
 
CaryNC
CaryNC October 28, 2010
That picture is making me hungry :-)
 
onetribegourmet
onetribegourmet October 28, 2010
Thanks CaryNC
 
fortheloveofyum
fortheloveofyum October 28, 2010
Beautiful, Sara and congrats on being an "Editor's pick!!!"
 
onetribegourmet
onetribegourmet October 28, 2010
Thank you! :)
 
The A.
The A. October 26, 2010
Beautiful dish!
 
onetribegourmet
onetribegourmet October 26, 2010
Thank you, Ardent Epicure! :)
 
littleclove
littleclove October 20, 2010
yum! can't wait to try this one! good luck!
 
onetribegourmet
onetribegourmet October 20, 2010
Thanks littleclove
 
onetribegourmet
onetribegourmet October 19, 2010
Thanks EC! good luck to you too! :)
 
LazizaBites
LazizaBites October 19, 2010
omg this is beautiful - it's a winner!!!
 
onetribegourmet
onetribegourmet October 20, 2010
Thanks!