| 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.