Seafood and Sausage Paella
Ingredients
- one 9-oz. box Spanish rice
- 2 Tbs. extra virgin olive oil
- 1 refrigerated chicken sausage, cut into 1/2-inch slices
- 2 1/2 C. water
- 1 tsp. Spanish saffron
- 1 C. frozen shelled edamame
- 1/2 lb. frozen scallops, thawed
- 1/2 lb. medium cooked tail-off shrimp, thawed
- 1/2 C. white wine
Directions
Heat olive oil in a wide, deep saucepan over high heat. Saute sausage for about a minute, then add water, Spanish rice, saffron, and edamame. Stir until combined. Bring to a simmer and cover, reducing heat to low. After about 10 minutes (when water is mostly absorbed) add scallops and wine, stirring to combine. Simmer for another 5 minutes until scallops are opaque and cooked through. Add shrimp near the end of the 5 minutes and cover pan until heated through. Serve.
