Sun Dried Tomato Paella
Overview
Paella, a beloved Spanish dish originating from Valencia, has become a symbol of Spanish cuisine worldwide. This delicious Bella Sun Luci-inspired Paella recipe brings a Mediterranean twist to the classic Spanish dish, featuring bold flavors and vibrant colors. Paella is traditionally served as a communal meal. It embodies the spirit of Spanish culture, bringing family and friends together around a shared pan of flavorful rice and protein.
Total Cook Time: 45 minutes
Serves: 4
Gluten Free
Bella Products Used:
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Bella Sun Luci Sun Dried Tomato Risotto
Ingredients
- 2 tablespoons Bella Sun Luci Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 2-3 sausages (spicy Italian, or your preferred taste)
- 4 chicken breasts, cubed
- 4-6 garlic cloves, finely diced
- 1 teaspoon paprika
- 1 ½ cups Bella Sun Luci Sun Dried Tomato Risotto Mix
- 2 cups white wine
- 1 ½ cups Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, drained
- 1 large pinch Spanish Saffron
- ½ pound shrimp
- 12-18 Mussels
Directions
- Heat olive oil in a large paella pan over medium heat.
- Add yellow onion, sausage, and chicken.
- Cook over medium heat until there is no pink remaining.
- Mix in garlic and paprika.
- Add Bella Sun Luci Sun Dried Tomato Risotto to your paella pan.
- Pour in white wine and chicken broth, simmer and allow risotto to cook.
- Stir in your drained Bella Sun Luci Julienne Cut Sun Dried Tomatoes.
- Add a pinch of Spanish saffron.
- Let everything simmer uncovered until most of the liquid is absorbed.
- Arrange the shrimp and mussels on top of the mixture. Cover the pan with foil or a lid and let it cook until the seafood is fully cooked.
- Let the paella rest for a few minutes before serving!
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