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Paella with Andouille Sausage & Seafood

Preparation Time
40 minutes
Cooking Time
50 minutes
Product(s) used


  • 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


  1. 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.
  2. 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. 
  3. 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.
  4. Set aside the cooked prawns.  Add chicken stock, saffron, paprika, a pinch of salt and pepper, and simmer for 20 minutes.
  5. 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.
  6. 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. 
  7. Remove from the heat and bake for 15 minutes with a lid on.
  8. Add the cooked prawns and mussels and bake with a lid on for another 7 minutes or until the mussels are open.
  9. Remove the lid and cook another 10 minutes. Take the pan out of the oven and let sit for a few minutes.
  10. Garnish with lemon and fresh parsley.  Serve hot.