Paella Castellana

Name: Paella Castellana
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6-8 serving(s)
Ingredients: 4 tablespoons olive oil; 1 lb andouille sausage, sliced; 1 lb raw shrimp (I prefer deveined with tails on); 1 large onion, sliced; 2 large red peppers, sliced; 8 ounces snap peas; 2 (15 ounce) cans tomato sauce; 2 pinches saffron; salt; 8 cups water; 4 cups medium grain rice (like sushi rice); 2 lemons, sliced into wedges (optional, for serving)

Submitted by Sheba Girl

"Paella is the national dish of Spain, and each region has its own variation. I learned this recipe from my host mother in Toledo, Spain. A combination of meat and seafood is common in the Castilla-La Mancha region. Chicken, pork, and mussels all work well, too."

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photo by Sheba Girl

Ready In:: 1hr 35mins
Ingredients:: 12
Serves:: 6-8

ingredients

4 tablespoons olive oil
1 lb andouille sausage, sliced
1 lb raw shrimp (I prefer deveined with tails on)
1 large onion, sliced
2 large red peppers, sliced
8 ounces snap peas
2 (15 ounce) cans tomato sauce
2 pinches saffron
salt
8 cups water
4 cups medium grain rice (like sushi rice)
2 lemons, sliced into wedges (optional, for serving)

directions

Coat the bottom of a paella pan, large wok, or large pot with plenty of olive oil and heat to medium-low.
Add the onion to the wok, stirring occasionally. Once the onions are halfway browned, add the sausage. Cook for a few minutes, until the sausage is browned.
Add the red pepper, snap peas, tomato sauce, and a pinch of salt. Heat until bubbling, then add the shrimp and simmer until the shrimp is cooked through (about 10 minutes).
Add the water and saffron. Bring to a boil, then simmer for 40 minutes, stirring occasionally. Taste the broth halfway through and add more salt as needed.
Rinse the rice, if preferred. Add the rice to the wok and stir well. Simmer rice until al dente, about 15 to 20 minutes. Stir often from the bottom of the pan to avoid sticking.
Turn off the heat once the water is absorbed and the rice is mostly cooked through, to avoid overcooking. Paella should never be "soupy," so add more rice or use less water to get an even consistency. Be sure to adjust your water-to-rice ratio accordingly if you use a different type of rice.
Mix the paella well and serve. Serve with lemon wedges, crusty bread, and dry, red wine, if preferred.