Recipe: Tropical Shrimp Paella
Tropical Shrimp Paella
1 1/2 cups yellow onion, diced 1/4-inch
1/2 pound linguica or smoked sausage
4 tablespoons olive oil
1 cup red pepper, diced 1/4-inch
1 teaspoon fresh thyme leaves
1/2 fresh pineapple, diced 1/2-inch
1/2 teaspoon turmeric
1 mango, diced 1/2-inch
1 teaspoon kosher salt
1 papaya, diced 1/2-inch
1 cup Arborio or paella rice
1 starfruit, sliced 1/4-inch
2 1/2 cups chicken or veggie stock
2 tablespoons rum (optional)
1 tablespoon minced garlic
2 1/2 pounds 16/20 count prawns
Slice the linguica or smoked sausage or chorizo into 1/4-inch rounds, then quarter the sausage.
Marinade the prawns in olive oil which has been instilled with saffron. Season with kosher salt and crushed red pepper. In addition, other seafood may be added such as clams and mussels.
Prepare the onion in half the olive oil up until clear over medium-high heat. Add the thyme, rice, turmeric and salt. Stir well. Add the stock, stir once and set on low heat for about 20 minutes, or until simply al dente.
In large sauce pan, warm the garlic in the staying olive oil and add the diced red pepper. Add the fruit, sausage and prawns and sauté for one minute. Add the rum and cook for another minute to burn the alcohol. Include the prepared rice. Toss all together carefully up until thoroughly incorporated. Dampen with a little more stock if necessary.
Mound the paella in a bowl or on a plate. Garnish the paella with 2 spears of pineapple, some sliced chives and chopped starfruit if preferred.
Yields 8 servings.
Include the thyme, salt, rice and turmeric. In big sauce pan, warm the garlic in the remaining olive oil and include the diced red pepper. Include the fruit, sausage and prawns and sauté for one minute. Add the rum and cook for another minute to burn off the alcohol. Add the cooked rice.
