A bold twist on a classic Spanish favorite,
Cibao Longaniza Mar y Longa Paella brings together the best of land and sea in one vibrant, flavor-packed dish. Juicy, seasoned longaniza adds a smoky, savory depth that perfectly complements the freshness of seafood.
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 Tbsp Chopped garlic
- ½ Medium sized onion chopped fine
- ½ Cup Sliced Cibao Longaniza
- 3 Tbsp Chopped red bell pepper
- 3 Tbsp Chopped green bell pepper
- 1 Small tomato chopped
- 1 Bay leaf
- 2 sprigs thyme
- ½ Tsp turmeric
- 1 Tsp Paprika
- 1 ½ Cups short grain rice
- 4 ¾ Cups vegetable stock
- 12 Mussels scrubbed & cleaned
- 12 Deveined shrimp
Instructions
- First you would want to have your chicken stock heated up.
- In a casserole pot or paella pan over medium high heat, you would want to sauté the garlic and onions in olive oil for 2-3 minutes.
- Add Cibao Longaniza and stir while cooking for about 5 minutes.
- Add the peppers, tomato, bay leaf, thyme, turmeric, paprika, and cook for about 5 minutes.
- Scatter the rice over the vegetables and oil, toast the rice and coat it for about 2 minutes.
- Add all the Vegetable stock, cover and bring to a boil, then lower the heat to a simmer.
- At this point you want to place the mussels and shrimp in a pot or pan and cook until rice is tender and seafood is cooked, about 25 minutes.
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