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This recipe was influenced by my chance to try the Calphalon 12″ Omelet pan part of the Calphalon Signature™ Nonstick and Stainless Steel cookware series. The pan has tri-ply (what the heck does that mean). I know that means it will hold heat really evenly throughout the cooking surface. It is also nonstick and that is great for me. So I decided a paella was the perfect dish to try for this pan. I chose a Spanish Seafood Paella and kicked it up with lots of good spices, an herb sauce and Smoked Beef Polish Kielbasa. This dish had great texture.
Spanish Seafood Paella
I really tested out this pan because I started by charring the Kielbasa, and when complete, set it aside. Then, with the leftover oil, I charred the salmon and cod, and when complete, set it aside too. After charring these two proteins, I added a little bit more oil and put in the onions and red bell peppers to soak up the oils from the sausage and the fish. The next two layers added began with the tomatoes and garlic, and then, the herb sauce. This herb sauce was a cool addition to my recipe from the last time I made a seafood paella.
Before I continue with describing the recipe, I found this pan at Bed Bath & Beyond. I love going into that store. Before I got into cooking, I thought this was a ladies store. Now that I cook, I love going to their cooking sections. They have so many great cooking items. Even though I went in with a purpose, I couldn’t help but walk through every aisle of each cooking section. This pan looks so beautiful. It’s super shiny exterior. After using it, what I may love as much as how well it cooked my paella is how easy it was to clean. The next day I made caramelized onions in it. Normally the onions end up getting stuck on the bottom of the pan and are very hard to clean off. Not with this pan. This pan is amazing and it comes with a lifetime warranty. It can be purchased at the store, or if you prefer, online.
Getting back to the recipe, I have provided a step by step narrative and pictures to help you make this dish at home. I begin with a picture of all the ingredients. I started the preparation by spicing my seafood and making my herb sauce.
The first use of my Calphalon pan was browning the Smoked Kielbasa followed by charring the salmon and cod.
The fish is removed from the pan and the onions and peppers are added, followed by the tomatoes and garlic and the vegetable mixed is completed with the herb sauce.
Now the arborio rice is added to the vegetables and the broth is steeped with saffron and then added cup by to cup to the arborio rice.
The Smoked Kielbasa and the seafood added back in.
The Spanish Seafood Paella Plated.
- 1 pound Salmon
- 1 pound Cod
- 1 pound Smoked Beef Kielbasa
- 1 tablespoon grape seed Oil, divided
- 1 tablespoons Spanish Smoked Sea Salt
- 1 tablespoons Smoked Paprika
- 2 tablespoons Old Bay Seasoning
- 2 tablespoons Spanish Paprika
- 1 tablespoon Cumin
- 2 cups arborio rice
- 4 cups seafood stock
- 3 – 4 pinches saffron
- 1 – 14.5 ounce can of diced tomatoes with basil and garlic
- 4 gloves garlic, diced
- 6 ounces frozen corn
- 6 ounces frozen peas
- 2 tablespoons canola oil
- 1 yellow onion, diced
- 1/2 red bell pepper, diced
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- To prepare the herb blend, combine the 4 ingredients, and set aside.
- Combine 4 tablespoons of olive oil with the smoked sea salt, Old Bay, Spanish & Smoked Paprika and cumin.
- Season the salmon and cod with the spices and set aside for about an hour.
- Heat the calphalon pan on medium high heat. Add the oil and brown the kielbasa on both sides and remove from pan.
- With the remaining oil, add the salmon and cod and sear on both sides - 1 - 2 minutes per side and remove from pan. Break into pieces.
- Add 1 more tablespoon of canola oil and heat for 1 minute.
- Add the onions and red peppers and cook for 4 – 5 minutes until soft.
- Add the tomatoes and garlic and mix well and cook for 1 minute.
- Add the herb mixture and mix well cooking for 2 minutes.
- Meanwhile, heat the broth and saffron to a simmer.
- Add the rice and toast for 2 minutes.
- Add the seafood stock 1 cup at a time. Stir and do not add the second cup of stock until the first cup has been all but absorbed.
- Keep adding the stock one cup at a time continuing the absorbing process.
- Add the kielbasa back to the rice and let cook for a couple of minutes.
- Add the seafood and warm for 1 minute.
- Finish by adding the corn and peas and cook for 2 minutes.
- Serve and enjoy!