Ingredients
- 2 pkgs Grimm’s Andouille Sausage, casing removed and cut into bite-size pieces
- 10 large prawns, rinsed and deveined
- 227 g mussels, scrubbed and debearded
- 1 large yellow onion, finely chopped
- 3 garlic cloves, chopped
- 4 tbsp olive oil
- 400 g can of whole tomato with liquid
- 2 cups chicken stock
- 1/2 tsp saffron thread
- 1 tsp Spanish paprika
- salt and pepper
- 3 cups short-grain rice, washed and drained
- 1 tbsp flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Preparation
- Place prawns and 1 cup water in a medium pot, bring to a simmer and cook over medium heat until the prawns turn light pink, for about 2 minutes. Cool in the cooking liquid and set aside.
- Warm 2 tbsp of olive oil over medium-high heat and sauté 1/2 onion and 1/2 garlic for about 7 minutes or until translucent.
- Add whole tomatoes with liquid and the cooking liquid from the prawns, roughly crushing the tomatoes with a wooden spoon and cook for another 5 minutes.
- Set aside the cooked prawns. Add chicken stock, saffron, paprika, a pinch of salt and pepper, and simmer for 20 minutes.
- Preheat the oven to 350°F, in the meantime, warm up the rest of the olive oil over medium-high heat and sauté the rest of the onion and the garlic for 5 minutes or until soft.
- Add sausages and cook for 7 minutes or until golden brown, then add rice and cook for 5 minutes or until translucent. Add the tomato mixture, stir well, and bring to a boil.
- Remove from the heat and bake for 15 minutes with a lid on.
- Add the cooked prawns and mussels and bake with a lid on for another 7 minutes or until the mussels are open.
- Remove the lid and cook another 10 minutes. Take the pan out of the oven and let sit for a few minutes.
- Garnish with lemon and fresh parsley. Serve hot.
