Paella with Andouille Sausage & Seafood

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

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.