by Alice Choi1
Seafood Paella with Wild White Shrimp
My family and I love seafood. Seafood is a great alternative to beef and chicken and is just as versatile. My go-to seafood dish is a seafood pasta, using pappardelle or linguine noodles but recently I decided to try something new… Seafood Paella! It’s something we usually only order at a restaurant, but really—you can make this at home and you don’t even need a paella pan.
The one thing I will stress though is getting quality seafood. Spend the money and get some great quality seafood. It makes all the difference!
I used the Wild White Shrimp from Omaha Steaks. Through their World Port Seafood by Omaha Steaks line, they also have salmon, cod, crab, lobster, scallops, and seafood fillets! Their Wild White Shrimp are the best of the catch. They are delivered raw and individually flash-frozen to preserve all the freshness of the ocean waters where they’re caught, and every shrimp is peeled, de-veined, and de-tailed. With a delicate flavor and firm texture, these Wild White Shrimp are sure to impress any seafood lover.
Now, this recipe does require some extra steps because I like to steam my mussels separately and then add them on top of the paella. But the results are amazing!! I mean, just look at this. This dish works great for a family dinner or for entertaining.
My entire family loved this and my kids, of course, gobbled up the shrimp, squid and sausage. Give seafood some love and try this easy Seafood Paella!
Seafood Paella with Shrimp, Sausage, and Tomatoes
Note for the cook: you can certainly use a paella pan if you have one, but here I used my cast iron skillet
For the paella:
• 3 tablespoons extra virgin olive oil, split
• 1 onion, peeled and finely chopped
• 2 to 3 garlic cloves, minced or finely chopped
• 1 (15 oz.) can tomato sauce + more if needed
• Kosher salt and pepper
• 2 to 3 teaspoons smoked paprika
• One pinch of saffron threads
• 4 cleaned small squid, sliced or chopped
• 2 cups medium-grain Spanish paella rice or risotto rice
• 3 cups chicken stock, plus more if needed
• 1 cup dry white wine
• 1 (12 oz.) package Wild White Shrimp from Omaha Steaks
• ½ cup cherry tomatoes; cut in half crosswise
• ½ cup cooked spicy sausage, chopped
• fresh parsley, finely diced for garnish
For the steamed mussels:
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 to 2 shallots, minced
• 2 to 3 cloves garlic, minced
• ½ pound mussels, scrubbed and de-bearded (about 12)
• 1 cup chicken stock
• ½ cup water
For the paella:
- Using your cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
- Add in the tomato sauce, season with salt and pepper and add in the smoked paprika and the saffron, mixing well, and cook for about 4 to 5 minutes. Add in the squid and cook, stirring, for a minute or so and then, add in the rice and stir well until all the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the skillet.
- Using a separate small saucepan, bring the chicken stock and wine to a boil and then pour evenly over the rice. Turn up the heat to high and bring to a boil, and season with salt.
- Turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If needed, you can add just a little more tomato sauce to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.
- While the rice is cooking, prepare the mussels.
- Using a large sized saucepan, warm the butter and olive oil over medium-high heat, waiting until the butter has melted. Add in the minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, for about 1 to 2 minutes.
- Add the mussels into the saucepan and pour in the chicken stock and water. Immediately cover the pan with the lid for about 5 minutes. After about 5 minutes, lift the lid and check the mussels. Nearly all of the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. You can mix the mussels around in the saucepan to get the sauce nicely distributed over them. Discard any mussels that haven’t opened after this time. Do not consume any mussels that have not opened.
- Once the rice is cooked, arrange the shrimp, tomatoes and sausage evenly over the rice (pushing some of the sausage and tomatoes under and into the rice) and let cook. After the shrimp start to turn pink, after about 8 to 10 minutes, flip them over and let cook just a few minutes longer.
- Arrange the open mussels on top of the seafood paella, drizzle the remaining tablespoon of extra virgin olive oil over the top of the paella, garnish the parsley and serve immediately.