Seafood Paella
Products you'll need:
CAMPBELL’S Stock First ® Chicken stock
VIEW FULL PRODUCT INFORMATION (opens a new window) Buy NowIngredients
- 1 tsp (5 mL) olive oil
- 2 andouille sausage, sliced
- 1 cup (250 mL) red onion, diced
- 1 cup (250 mL) red bell pepper, diced
- 4 boneless, skinless chicken thighs, medium diced
- 1 cup (250 mL) frozen mixed seafood medley
- 1 tbsp (15 mL) garlic, chopped
- 8 saffron
- 1 tbsp (15 mL) Cajun seasoning
- 1 tsp (5 mL) paprika
- 2 cups (500 mL) uncooked long grain white rice
- 1/2 cup (125 mL) canned diced tomatoes with liquid
- 2 1/2 cartons CAMPBELL’S Stock First ® Chicken stock
- 1 tsp (5 mL) lemon juice
- 1 tbsp (15 mL) fresh cilantro, chopped
Directions
- Preheat oven to 350°F (175°C).
- In a large ovenproof sauce pan,heat the oil over medium heat. Add the sausage,onion,pepper and chicken and garlic and sauté for 4 minutes or until the chicken and the sausage is golden brown. In a separate bowl soak saffron threads in chicken stock for 3 minutes.
- Add the mixed seafood,garlic,Cajun seasoning,paprika and rice to the sauce pan and continue to sauté for 2 minutes. Add the diced tomato,chicken stock with soaked saffron and remaining chicken stock and bring it to a boil.
- Remove the pan from the stove,cover with a lid or aluminum foil and place in oven for 25 minutes or until the rice is properly cooked.
- Remove from oven,add lemon juice and cilantro and mix well.
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