1. In a paella pan, caldero, or large deep pot, add the grape seed oil and
heat. Add onions and saute until translucent. Add in saffron and continue to
saute for another two minutes.
2. Move onions to a separate plate and add the couscous to the pan. Brown
the couscous just slightly to release their nutty flavor. Add the water and
bring to a simmer. Simmer until the couscous has softened to al dente. Add
onions to couscous and continue to simmer until liquid is absorbed
completely. Move couscous to a large bowl to cool slightly.
3. Using the same pan, add in sausage, peppers, and one tablespoon of garlic
and saute until the peppers are softened and the sausage is browned
slightly. Add to couscous.
4. Add about two tablespoons more of the grape seed oil and saute the surimi
and the bay scallops. Add in one tablespoon of the Old Bay Seasoning and mix
well. Add to the couscous. Preheat oven to 350.
5. With remaining oil in the pan, saute the shrimp (tails removed), and okra
until slightly browned. Add in tomatoes and cook until the tomatoes begin to
render their juice slightly. Add remaining tablespoon of Old Bay Seasoning
and chicken stock. Bring to a slow boil, remove from heat and add to
6. Add Weber's N'Orleans Cajun spice mix and stir well.
7. Place paella in an oven proof pan or casserole dish with a lid and bake
for 30 minutes. Do not stir as it bakes.
Cooking Tip: If you cant find Andouille, you can use a spicy Italian sausage
or Chorizo. Make sure the pods of okra are small, tender and fresh (you can
also use frozen okra if fresh isnt available.) If they get to big they
become woody and tough like eating tree bark.
Comments: You can use a variety of tomatoes for this recipe. I used heirloom
cherry tomatoes for this particular one.
Generally speaking I do not prefer to use store bought spice blends. However for the depth of flavor and heat, I wanted to use something that was going to have just the right balance of flavor and peppery heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (296g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 14 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 31.5mg||10 %|
|Sodium 235.6mg||8 %|
|Potassium 338mg||9 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.7g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
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