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Seafood Paella
Makes 6 servings
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Ingredients
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1/4
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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3
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tablespoons olive oil
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2
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cloves garlic, minced
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1
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teaspoon dried thyme leaves
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1
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pound jumbo raw shrimp, shelled and deveined
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1
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pound boneless skinless chicken thighs or breasts, cut into 1-inch cubes
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1/2
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pound Spanish chorizo sausage or Polish kielbasa, cut into 1-inch slices
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1
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bag (2 pounds) mussels, well scrubbed
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Spicy Rice (recipe follows)
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Prep Time
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20 minutes
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Cook Time
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15 minutes
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Combine Frank's RedHot Sauce, oil, garlic and thyme in large bowl; mix well. Add shrimp, chicken and sausage; toss well to coat evenly.
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Cut six 14-inch circles of heavy-duty foil. Spoon about 1-1/2 cups seafood and chicken mixture in center of each piece of foil. Divide mussels evenly on top of each portion. Fold foil in half over seafood mixture. Seal edges securely with tight double folds.
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Place packets on grid. Cook over medium coals 15 minutes or until chicken is no longer pink in center, shrimp are pink and mussels open, opening foil packets carefully. (Discard any shells that do not open.) Serve with Spicy Rice.
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Spicy Rice
Makes 6 side-dish servings
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Ingredients
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2
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tablespoons olive oil
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1/2
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cup finely chopped onion
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2
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cloves garlic, minced
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1
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cup uncooked long grain white rice
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1
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can (13-3/4 ounces) chicken broth
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2
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tablespoons French's® Worcestershire Sauce
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1
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package (9 ounces) frozen peas, thawed
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1
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jar (7 ounces) roasted red peppers, drained and sliced
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Prep Time
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15 minutes
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Cook Time
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19 minutes
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Combine oil, onion and garlic in 3-quart microwave-safe bowl. Cover with vented plastic wrap and microwave on HIGH 2 minutes. Stir in rice, broth and Worcestershire. Cover tightly with plastic wrap. Microwave on HIGH 7 minutes, stirring once. Cover and microwave on MEDIUM (50% power) 10 minutes or until rice is just tender. Stir in peas and peppers. Cover and let stand 5 minutes before serving.
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© Reckitt Benckiser Inc.
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Click here for printable version