Mussel and Sausage Paella

A guest post from my sister!!

After a long tiring day at work and a chilly commute home I knew I wanted something warm and comforting.  My fiance has been asking for paella for months now and I figured tonight would be the perfect night to make it.  This was the most delightful of recipes and I will be making it again quite soon.

Mussel and Sausage Paella

4 tablespoons flour

olive oil

1 cup diced Spanish onion

2 red bell peppers, cored and sliced into 1/2-inch strips

2 tablespoons minced garlic (4 to 6 cloves)

2 cups white rice

5 cups organic no salt added chicken stock

1/2 teaspoon saffron threads, crushed

1/4 teaspoon crushed red pepper flakes

1 tablespoon kosher

1 teaspoon freshly ground black pepper

1 pound andouille smoked sausage, sliced into ½ inch rounds

1 pound mussels

Position a rack on the bottom tier of the oven.  Preheat the oven to 425 degrees F.

Place the mussels on a large bowl. Sprinkle with flour and cover with water. 

Heat the oil in a large ovenproof stockpot.  Add three large swirls of olive oil to the pan.  Add the onions and cook over low heat until translucent, stirring occasionally.  Turn up the heat to medium and add the red bell pepper.  Stir until mixed with the onions and then add the garlic.  Cook garlic until fragrant, two minutes or so.  Add rice, chicken stock, saffron, red pepper flakes, salt and pepper.  Bring to a rolling boil then promptly turn off the heat.  Place a lid on the pot and place into the oven for 15 minutes. 

While the paella cooks take a large colander and place it in the sink.  Carefully pour the mussels into the colander and spray clean with fresh cool water.  This process freed the mussels of any sand or extra debris that was hiding inside their shells.

When the timer goes off take the pot out of the oven and stir the mixture.  Leave the lid off and place the pot back in the oven for another 10 minutes.  Once out of the oven, add the sausage and mussels.  Steam for 5 minutes.  If the mussels haven’t popped turn a low flame under the pot until the mussels open.  Scoop paella into large bowls and enjoy!