Spanish Paella Recipe

YIELD： 2 Servings

COOK TIME： ~50 Mins

Whether you’re a seafood lover or just looking for something different this holiday season, this seafood paella is sure to be the star of your Thanksgiving feast. It‘s not just a dish; it’s a heartwarming experience that will leave everyone asking for more! 😍👩‍🍳

Ingredients

Black Tiger Prawns: About 4-6 prawns (depending on size), heads removed and deveined, but keep the heads.
Squid: About 100-150 grams, diced.
Spanish Chorizo (or Taiwanese sausage as a non-spicy alternative): About 50-75 grams, diced.
Onion: Half of a medium onion, diced.
Tomato: One medium tomato, diced.
Red and Yellow Bell Peppers: Half of each, diced.
Raw Rice: Approximately 1 cup (160-200 grams), depending on appetite.

Seasonings:
White Wine: About 60-125 milliliters (half a cup), adjust to taste.
Salt: To taste.
Black Pepper: To taste.
Smoked Paprika: To taste.

Cooking Instructions

Remove the heads and pull out the veins of the black tiger prawns, but keep the heads.
Cut the squid into small pieces, dice the Chinese sausage, onion, red and yellow peppers, and tomatoes.
Pour oil and stir-fry the prawn heads until fragrant, then pour the prawn oil into a bowl of water and set aside.
Pour oil and stir-fry the squid and Spanish chorizo until fragrant. Add diced onion, peppers, and tomatoes.
Stir-fry and add half a cup of white wine for flavor.
Add clean, uncooked rice, along with salt, black pepper, and smoked chili powder.
Pour in the Broth’s Beef Bone Broth and the prawn oil from earlier. Let it be slightly higher than the level of the rice.
Sprinkle a bit of saffron, then simmer on low heat for ten minutes. Add the prepared prawns and shells from earlier.
Continue to simmer on low heat for another ten minutes, then turn off the heat.
Let it sit for another ten minutes with the residual heat.