I’m not usually a fan of leftovers, but when I made this version of paella, I was seriously looking forward to go home after work and eat it. You will too! It’s so simple once you have all of the ingredients and it doesn’t require a specialty paella pan.
I initially started off using this recipe by Ina Garten (Barefoot Contessa), but it completely transformed into something else.
Check out my recipe after the jump.
1/4 cup good olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups Arborio rice rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pound clams
1 kielbasa sausage link
3/4 pound white shrimp peeled and deveined
1/2 pound catfish (preferably monkfish, but I couldn’t find it)
1 (10-ounce) package frozen peas
1 tablespoon flat parsley leaves
2 lemons, cut into wedges
Preheat the oven to 425 degrees F.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer.
Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil.
Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and add in the clams, sausage, fish, shrimp and peas.
Return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked. Add more broth if needed.
Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.
If you try this recipe out, let me know how it turns out! I’m eager to hear feedback.