Golden Paella with Shrimp, Mussels & Black Soybeans
Brighten up your table this spring with a burst of Spanish flavor!
Can’t book a trip to Spain? Bring the taste of Spain home instead!
A Spanish classic with an Arkansas twist.
Bring a taste of Spain to your kitchen with this colorful, crowd-pleasing paella. Inspired by the traditional Valencian dish, this version features Arkansas-grown rice and black soybeans for a nutritious boost. Fresh seafood and a golden saffron hue make it as stunning as it is satisfying.
No saffron? No problem. For the same rich color and depth of flavor, try this budget-friendly swap: ¼ teaspoon turmeric + ½ teaspoon smoked paprika.
Whether you keep it traditional with mussels and shrimp or go plant-based with vegetables and soy protein, this recipe delivers big flavor and versatility. From family dinners to festive gatherings, it’s a show-stopper every time.
Shrimp, Mussel, & Black Soybean Paella
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 6
Preheat oven to 350 degrees.
INGREDIENTS:
1 smoked skinless turkey sausage (6 ounces), sliced
1 small onion, thinly sliced and chopped
2 cloves of garlic, diced
½ cup diced tomatoes
1 cup of uncooked arborio or other short grain rice
½ t. crumbled saffron threads dissolved in 2 tablespoons of water
1 ½ cups of chicken broth (or vegetable broth or water)
1 pinch of salt
1 pinch of black pepper
¼ cup plus 1 tablespoon of extra-virgin olive oil
1 pound of large shrimp, shelled and deveined
1 ½ cups of cooked black soybeans
¼ cup dry white wine
1 tablespoon of fresh lemon juice
½ pound of fresh, washed mussels
1 - 14 ounce can of sliced artichoke hearts
1 ½ cups of cooked chicken (dark meat is the best)
1 tablespoon chopped parsley
1 green onion, chopped
Directions:
Prep: Cook, Chop, Squeeze, Shell, Rinse, Slice, Mix, Open, Pour, and Set Aside!
Pre-cook and rinse black soybeans. I cook and freeze mine in batches to use with a range of dishes.
Chop pre-cooked chicken. I use rotisserie chicken to save a step.
Rinse, shell, and devein fresh shrimp
Squeeze lemon juice and chop your garlic, parsley, and onions.
Rinse and lightly scrub mussels.
Slice smoked turkey sausage.
Mix saffron with 2 tablespoons of water
Open your cans of diced tomatoes and sliced artichoke hearts.
Pour ¼ cup of dry white wine for the recipe and a glass for yourself. You are ready to roll!
Step 1: Get your paella pan or other heavy ovenproof skillet (a large iron skillet works great) and make some magic.
Cook the smoked, sliced, turkey sausage in the pan/skillet over medium-high heat and stir frequently with a spatula until browned.
Add the onion and garlic, reduce the heat to low, and cook until onion is softened and just beginning to brown.
Stir in the tomatoes, rice, saffron liquid, chicken broth, salt, and pepper and return the heat to medium high and bring to a boil.
Reduce the heat to low, cover, and simmer without stirring for 15 minutes. The liquid will be absorbed and the rice will be al dente.
Step 2: Cook the rice and mussels WHEN the rice is done.
In a seperate large heavy skillet, heat ¼ cup of olive oil over medium-high heat until it shimmers.
Season the shrimp with salt and pepper, add to skillet, turning a couple of times while cooking until the shrimp is pink and cooked (about 3 minutes)
Use a slotted spoon to add the cooked shrimp to the cooked rice.
In a small pot, on medium high heat, add the wine, lemon juice, and mussels. Cover the pot with a lid and cook the mussels for 3-4 minutes.
Shake the pot a couple of times while cooking.
When the mussels are open pour the mussels and cooking liquid into the rice.
Step 3: Crossing the finish line
Add the chopped chicken and artichokes to the rice and stir together.
Cover the paella pan/skillet with aluminum foil and bake in the pre-heated oven for 6-10 minutes.
Remove from the oven, uncover, and garnish with parsley and green onions.
Wow! Look at what you created.
Serve with a fresh salad and crusty hot bread.
YUM!
