Published by
Dalisa
Paella with Dalisa Sausages and Clams
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Baking — 60 minutes
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Preparation — 30 minutes
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Servings — 6
Ingredients
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6
Dalisa Chorizo sausages
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1 can
of baby clams (keeping their juice)
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1
large Spanish onion
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1/2 teaspoon
or ground turmeric
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1/2 teaspoon
of saffron
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1 teaspoon
of herbes de Provence
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2 cups
of Arborio rice
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3 cups
of chicken broth
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2
medium carrots, peeled and sliced
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1
large green bell pepper, diced
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1 cup
of roasted red peppers, diced
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1 cup
of small peas
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3
garlic cloves, minced
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1 tablespoon
of olive oil
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2
lemons
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Fresh parsley,
for presentation
Preparation
- In a large saucepan, bring water to a boil. Cook the sausages in boiling water for 10 minutes. Drain water and let cool. Carefully remove the skin of the sausage. Slice sausages.
- Preheat the oven to 400. In a paella pan, heat the olive oil. Add onion, garlic and sausage pieces. Cook for 5 minutes while stirring. Add spices and rice. Stir and cook for about 3 minutes.
- Add broth and bring to boil. Reduce the heat and simmer for 5 minutes.
- Add all the remaining ingredients, except for parsley. Pour some lemon juice over the paella and transfer in the oven, on the lower shelf. Let cook for 40 minutes or until the liquid is completely evaporated and the rice is tender.
- Remove from the oven and let sit for 10 minutes.
- Serve with lemon slices and fresh parsley.
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