Quick paella with sausage and seafood
6 servings
30 minutes
Quick paella with sausage and seafood is a modern variation of the classic Spanish dish, traditionally made with chicken, shrimp, and mussels. It combines the rich meaty notes of spicy sausage with the delicate sweetness of seafood, creating a harmonious balance of flavors. Saffron gives the rice a golden hue and fills the dish with a refined aroma. Wine and broth make the texture creamy, while bell pepper and peas add freshness and a slight tanginess. This paella is prepared in just 15 minutes and is perfect for both a weekday dinner and a festive table. It is traditionally served in a pan, allowing everyone to enjoy the richness of flavors straight from the fire.
1
Cut the sausage into cubes, chop the garlic and onion. Remove the seeds from the bell pepper and chop it finely.
- Garlic pork sausage: 500 g
- Garlic: 3 cloves
- Onion: 1 head
- Red sweet pepper: 1 g
2
In a large deep pan with hot oil, sauté finely chopped garlic, onion, and bell pepper for 2-3 minutes.
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Onion: 1 head
- Red sweet pepper: 1 g
3
Add sausage to the pan and fry until lightly browned (2 minutes).
- Garlic pork sausage: 500 g
4
Add quick-cooking rice, wine, broth, saffron, and shrimp. Cover and cook on high heat until most of the liquid is absorbed by the rice (about 6 minutes).
- Long-grain rice: 2 glasss
- Dry white wine: 0.3 glass
- Chicken broth: 250 ml
- Saffron: 0.1 teaspoon
- Peeled shrimp: 20 pieces
5
Add mussels, peas, olives and cook for another 3-4 minutes until the mussels open.
- Mussels: 500 g
- Frozen green peas: 1 glass
- Green olives: 1 glass
6
Remove from heat, discard all unopened shells, and let it sit covered for about 5 minutes until the rice absorbs all the liquid.
7
Serve directly from the skillet.
