Carmarthenshire-inspired Seafood and Sausage Paella

Ingredients

This Carmarthenshire-inspired version of Paella Catalana incorporates locally sourced sausage, reflecting the region's culinary traditions. Additionally, the seafood selection may vary based on the availability of fresh catch from the Carmarthenshire coast. The dish also embraces the use of traditional Carmarthenshire herbs and spices, infusing the paella with a unique flavor profile. We alse have the original recipe for Paella Catalana, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7oz) locally sourced sausage, sliced 200g (7oz) locally sourced sausage, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 300g (10.5oz) Arborio rice 300g (10.5oz) Arborio rice
• 800ml (3 1/3 cups) fish or vegetable stock 800ml (3 1/3 cups) fish or vegetable stock
• 200g (7oz) fresh fish fillets, cut into chunks 200g (7oz) fresh fish fillets, cut into chunks
• 200g (7oz) prawns, peeled and deveined 200g (7oz) prawns, peeled and deveined
• 200g (7oz) mussels, cleaned and debearded 200g (7oz) mussels, cleaned and debearded
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the sliced sausage and cook until lightly browned.
4. 4.
   Stir in the diced red and yellow bell peppers, smoked paprika, and saffron threads. Cook for a few minutes until the peppers are slightly softened.
5. 5.
   Add the Arborio rice to the pan and stir well to coat it with the flavors.
6. 6.
   Pour in the fish or vegetable stock and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
7. 7.
   Gently nestle the fish chunks, prawns, and mussels into the rice mixture. Season with salt and pepper.
8. 8.
   Cover the pan with a lid or aluminum foil and let it cook for another 10-15 minutes, or until the rice is tender and the seafood is cooked through.
9. 9.
   Remove from heat and let the paella rest for a few minutes.
10. 10.
    Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a smoky flavor, you can use chorizo instead of regular sausage.
• If you prefer a spicier paella, add a pinch of cayenne pepper or chili flakes.
• Use high-quality saffron for the best flavor and color.
• Allow the paella to rest for a few minutes before serving to allow the flavors to meld together.
• Serve the paella directly from the pan for an authentic presentation.

Serving advice

Serve the Carmarthenshire Seafood and Sausage Paella as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Present the paella in a large, shallow pan, allowing the vibrant colors of the seafood and peppers to shine through. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a pop of color.