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Saturday, January 24, 2009
This paella recipe is something we've made before a couple times, and it adapts well to whatever is around. This time, we decided to use up some leftover fish we had frozen - some tilapia we bought at the supermarket, and some salmon from Loki Fish Co. We picked up some Hot Italian sausage at Skagit River Ranch, and that made up our proteins. We considered getting some clams at the market, but decided against it.
One of the greatest things about this recipe is that it doesn't take much time to make, and it makes around 6 servings - so we get a couple lunches out of it, too. The cayenne & chili pepper make this pretty spicy, so I would swap those out if serving people with less tolerance for hot food.
1/2 pound Hot Italian sausage, cut into 1/2 inch slices
2 tablespoons oil
1 cup white onion, chopped
1 cup red bell pepper, chopped
1 clove garlic, chopped
1 tspn chili powder
1 tspn cayenne pepper
1 tspn cumin
1 pinch saffron
2 cups white rice
4 1/2 cups vegetable and/or chicken broth
Salt and pepper
1/2 lb salmon, cubed
1/2 lb tilapia, cubed
1 (10 ounce) package frozen peas
Lemon wedges for garnish
In large deep skillet cook sausage until brown. Remove and set aside. Heat oil in the skillet. Add onion, pepper, garlic, chili powder, cayenne, cumin and saffron. Saute for 3 minutes. Add rice and stir until coated. Add the sausage, salmon, tilapia and broth, cover pan and simmer slowly for 15 minutes. Uncover pan, season with salt and pepper. Scatter the peas. Do not stir the rice. Cover the pan and cook another 8 to 10 minutes until rice is cooked. Serve with lemon wedges.