fbpx

0

Subtotal: $0.00


No products in the basket.

Select Page
 3 tbsp + 1 tbsp Olive oil
 2 links of Spanish chorizo sliced
 1 small onion, diced
 1 large red bell pepper, diced
 2 teaspoons smoked paprika
 Salt/freshly ground black pepper to taste
 4 zucchinis
 3 cloves of garlic, minced
 ¼ cup dry white wine
 250 g cherry tomatoes
 4 cups seafood broth
 Pinch saffron threads
 2 cups bomba or arborio rice
 ½ cup frozen green peas
 1 lb large shell on raw shrimp
 ½ lb mussels, scrubbed and de-bearded
 ¼ cup chopped parsley
 Lemon or lime wedges for garnish
1

Heat 3 tbsp oil in your KUDU Cast Iron Pan over med/high heat, add chorizo, and sauté until browned, about 4 minutes. Remove and set aside, leaving juices in the pan.

2

Lift your KUDU Cast Iron Pan over medium heat. Add in diced yellow onion, red bell pepper, zucchini, smoked paprika, and a pinch of salt & pepper. Sauté for 3-4 minutes until onions, peppers, and zucchini begin to soften.

3

Add in the minced garlic and cook an additional minute until fragrant.

4

Add the dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.

5

Add in tomatoes and seafood broth and bring to a boil. Add the chorizo, rice, and a pinch of saffron threads. Stir the rice once so that the liquid is covering it. Raise your KUDU Cast Iron Pan to low heat, cover it with your smoker lid, and simmer undisturbed for 15 minutes. (This allows rice to get a crispy layer on the bottom).

6

After 15 minutes, remove the cover. There should still be liquid that hasn't been absorbed yet. Add in the frozen peas and stir to combine.

7

Then add the seafood on top, with the opening of the mussels facing up for them to easily open. Cover and cook for 15-20 minutes until the mussels have opened and the shrimp are pink/cooked through. Discard any mussels that have not opened.

8

Remove from heat, top with freshly chopped parsley, and serve with fresh lemon or lime wedges.

9

Enjoy!

Ingredients

 3 tbsp + 1 tbsp Olive oil
 2 links of Spanish chorizo sliced
 1 small onion, diced
 1 large red bell pepper, diced
 2 teaspoons smoked paprika
 Salt/freshly ground black pepper to taste
 4 zucchinis
 3 cloves of garlic, minced
 ¼ cup dry white wine
 250 g cherry tomatoes
 4 cups seafood broth
 Pinch saffron threads
 2 cups bomba or arborio rice
 ½ cup frozen green peas
 1 lb large shell on raw shrimp
 ½ lb mussels, scrubbed and de-bearded
 ¼ cup chopped parsley
 Lemon or lime wedges for garnish

Directions

1

Heat 3 tbsp oil in your KUDU Cast Iron Pan over med/high heat, add chorizo, and sauté until browned, about 4 minutes. Remove and set aside, leaving juices in the pan.

2

Lift your KUDU Cast Iron Pan over medium heat. Add in diced yellow onion, red bell pepper, zucchini, smoked paprika, and a pinch of salt & pepper. Sauté for 3-4 minutes until onions, peppers, and zucchini begin to soften.

3

Add in the minced garlic and cook an additional minute until fragrant.

4

Add the dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.

5

Add in tomatoes and seafood broth and bring to a boil. Add the chorizo, rice, and a pinch of saffron threads. Stir the rice once so that the liquid is covering it. Raise your KUDU Cast Iron Pan to low heat, cover it with your smoker lid, and simmer undisturbed for 15 minutes. (This allows rice to get a crispy layer on the bottom).

6

After 15 minutes, remove the cover. There should still be liquid that hasn't been absorbed yet. Add in the frozen peas and stir to combine.

7

Then add the seafood on top, with the opening of the mussels facing up for them to easily open. Cover and cook for 15-20 minutes until the mussels have opened and the shrimp are pink/cooked through. Discard any mussels that have not opened.

8

Remove from heat, top with freshly chopped parsley, and serve with fresh lemon or lime wedges.

9

Enjoy!

Seafood Paella
Save $100 on the KUDU and $50 on select packagesShop Now