Seafood Paella with Spring Vegetables

Seafood Paella with Spring VegetablesI have made so many versions of Paella and everyone of them is full of flavor, uniquely spiced and laden with super nutritious vegetables and proteins! My Seafood Paella with Spring Vegetables is a wonderful springtime variation filled with peas, green beans, artichokes, calamari, shrimp and just a touch of sausage, all nestled in a pan of saffron seasoned Bomba rice! A versatile one pan entrée, this fabulous version of paella is sure to please! Make a large batch as seconds are most definitely called for! Enjoy with a light, crisp white wine or light summer craft beer.

 

1/4 cup extra virgin olive oil

3 cloves garlic, peeled and sliced

1 leek, sliced thin

1 link of cooked sausage, Italian or Linguisa, sliced thin

1&1/2 cups Bomba or Aborio rice

1 teaspoon Spanish saffron threads

1/2 teaspoon Aleppo pepper flakes

1/2 teaspoon smoked paprika

Dash of salt and pepper

1/2 cup dry sherry

1 cup of fresh or frozen peas

1 cup of fresh green beans, diced

1 can artichoke hearts, drained

3 cups seafood broth,kitchen basics is good

1 cup frozen calamari rings

1 pound fresh or frozen raw shrimp

1/2 pint organic grape tomatoes

1 bunch flat leaf parsley, roughly chopped

 

Heat olive oil in a large skillet or paella pan on medium high heat

Add garlic and leek and brown

Stir in sausage, saffron and Aleppo

Add rice and stir until opaque

Add sherry and stir until absorbed into rice

Add one cup of broth and reduce to simmer

Season with salt, pepper and paprika

Add peas, beans and artichokes

Add one cup of broth, simmer until absorbed into rice

Add calamari and shrimp

Add last cup of broth simmer until absorbed into rice and shrimp is pink

Add the grape tomatoes and parsley

Remove from heat and let stand for 10 minutes

Serve the paella right from the skillet

Serve with a fresh romaine salad or simply a platter of romaine leaves

Serve with Tabasco like pepper sauce, if desired

Enjoy with a crisp white wine or light summer beer!