Categories: Recipes
      Date: Aug 29, 2011
     Title: Louisiana Paella
We' re always looking for ways to adapt recipes to include all of the wonderful local goodies available at our markets. Paella is one of our favorite rice dishes (outside of jambalaya, of course). In order to adapt traditional paella for our purposes, we turned to Cajun Grain brown rice and, sausage, seafood, and vegetables from CCFM vendors.  Paella is easily adaptable and can take a great deal of diversity of ingredients, so feel free to adjust as you see fit.


4 tbs olive oil
2 lbs fresh head-on shrimp
3 1/3 cups chicken stock
4 to 5 large garlic cloves finely chopped
1 onion roughly chopped (about 1 cup total)
2 green bell peppers
8 oz smoked sausage (we used smoked chorizo from Isabel Mendez, available on Tuesdays and Saturdays)
1 lb boneless chicken 2 fresh tomatoes diced
2 cups Cajun Grain brown jasmine rice
1/2 teaspoon of saffron threads
3/4 lb Rondeau Seabream sliced into 1/2 slices
1 lb cleaned calamari sliced into 1/2 in rounds
1/4 cup fresh parsley
Salt and pepper to taste.

Preheat oven to 350. Peel and devein shrimp and refrigerate. Reserve shrimp shells, including the heads. Combine stock and shrimp shells in a saucepan and bring to boil. Reduce heat to low. In a 6 quart dutch oven, heat oil until shimmering. Drop peppers into oil and cook for a minute or two, or until the skins start to blister. Remove and set aside. Add smoked sausage to the pot and brown until fat renders and sausage browns, about 3 minutes.  Remove and set aside. Add chopped onions and cook until soft, about 2 minutes. Add garlic and cook until fragrant. Add tomatoes and cook until they lose their form, about 3 minutes. Add rice, stirring frequently for 3 minutes. Strain stock and add to dutch oven. Add chicken and sausage. Cover and place in oven for 45 minutes. Remove from oven and gently fold in Seabream. Return to oven and cook for an additional 15 minutes. Remove from oven and stir in calamari. Return to oven for 3 minutes. Remove from oven and let rest for 5 minutes. Season to taste, sprinkle with chopped fresh parsley and serve with lemon wedges.