Southern Paella
In this culinary fusion, we bring together the rich flavors of the South with the vibrant and aromatic essence of traditional paella. Picture a symphony of Cajun spices, succulent shrimp, and andouille sausage mingling with saffron-infused rice. Get ready to experience a harmonious blend of cultures in every hearty bite, as we redefine the paella with a touch of Southern hospitality.
Ingredients
- pile up 2 400 g paella paellarijst or 1/2 cases/person
- 1 small pocket paella paellakruiden saffron,…
- 4 sausage links
- 1/2 roasted chickens baked ribs
- 4 gamba's
- 8 scampi's
- 8 cooked mussels
- 200 g calamares octopus rings
- 8 almejas venusschelpjes
- 1 head diepvrieserwten
- 1 onion
- 1/2 red and 1/2 green peppers
- 500 g mashed tomato
- 1 teentje garlic
- 1 l visfumet
- olive oil
- salts pepper
Instructions
- Snij the ingredients finely: the vegetables in cubes, the octopus in rings, the flesh and the chicken in bits. An abundant quantity lets warm up olive oil in the paella pan (all ingredients in the same oil are baked). Barge flesh and late just as rests on a scale. Then the fish and the shellfish are baked and are aside laid.
- Afterwards the vegetables are stewed and the mashed tomato are added. Joint 2 heads rijst at the vegetables. Separately the paella paellakruiden in 1 l fish soup and pour to half of soup in the pan so that the rijst in soup can cook. The rijst it will fight to take. As soon as the whole no longer nat is add you the rest of soup.
- Let well cook through whereas you stir constantly in the pan to burn to avoid. If the vocht is well withdrawn almost add you the erwtjes, flesh and the fish.
- Mix the whole once more well and work finished with the shellfish and the mussels. For the taste you can some lay 1/4 lemons on paella.