Step-by-Step Guide to Prepare Gordon Ramsay Spanish Paella FUSF

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spanish paella fusf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spanish Paella FUSF is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Spanish Paella FUSF is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have spanish paella fusf using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Spanish Paella FUSF:

1. Prepare 1 lb. large shrimp
2. Get 1 lb. mussels (or clams)
3. Make ready 1 smoked kielbasa (or chorizo)
4. Make ready 1 large onion, diced
5. Prepare 2 red peppers, diced
6. Prepare 4 cloves garlic, minced
7. Take 1-2 tsp smoked Spanish paprika
8. Prepare Pinch saffron threads
9. Prepare 3 cups veggie stock
10. Take 3 cups chicken stock
11. Make ready 2 cups 365 Cal Rose rice (or Bomba)
12. Take 1 large bunch scallions
13. Prepare 1 cup frozen peas
14. Make ready 3/4 cup olive oil, divided

Instructions to make Spanish Paella FUSF:

1. In a very large sauté pan, heat 1/2 cup olive oil and sauté onion, white parts of scallions and red peppers for 2 minutes.
2. Add tomato paste, paprika and garlic and sauté another 2 minutes.
3. Add sliced kielbasa and cook 2 minutes.
4. Add rice and saffron and cook 3-4 minutes, stirring often to completely coat and toast the rice.
5. Add the hot stock and stir, turning heat to high. Let mixture come to a boil. Turn heat down to a simmer and do not stir.
6. Cook for 10-15 minutes without stirring.
7. Taste liquid to correct for seasoning, adding salt, pepper or more paprika as needed.
8. Nestle mussels and shrimp on top and continue to cook for 5-7 minutes.
9. Add chopped scallion tops and frozen peas to top of pan. Cook several more minutes until mussels open and shrimp is cooked.
10. Drizzle with remaining olive oil and serve.

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