On a recent stop at my fish market I noticed a new item: Paella Broth. Paella is something I’ve never attempted at home, it always seemed to intimidating. Like it would involve special ingredients and a special pan etc. But I was somehow lured into buying it and got up the courage to give it a try. Now I will admit it wasn’t chock full of seafood because I was honestly unsure of how it would turn out and didn’t want to waste too much in case it wasn’t worth it but let me tell you it was. First off it was easier than this go-to favorite one pan dinner, and despite making a couple of tweaks I really just followed the simple box instructions.
What I Used
1 box Aneto Paella Broth
1 package (4 sausages) chicken andoullie sausage (or chorizo if you can find it!)
1/2lb cubed white fish (marinated in 1/2 lemon worth of juice & 1tsp Spice Mode Spanish Seasoning)
1 1/4 cups Spanish Rice
1/3 cup frozen peas
1/3 cup white wine
1-2 cloves fresh minced garlic
1/2 cup of water
1 lemon cut into wedges for garnish
Brown the protein in a large wide pan - in this case chicken sausage & white fish. Then set aside.
Brown 1 1/4 cups of Spanish rice in the same pan with the garlic for 2 minutes continually tossing around
Deglaze with 1/3 cup white wine, then add the full box of Aneto Paella Broth. Bring to a boil and let it go for 10 min
Add back in the chorizo/fish & 1/3 cup frozen peas. Simmer for another 10 min (I ended up adding another approx 1/2 cup of water as it was thickening)
Turn the heat down and let it go for another 5 min. Serve with a BIG squeeze of lemon & side salad!