Recipe ingredients
- 1 1/2 cups yellow onion, diced 1/4-inch
- 1/2 pound linguica or smoked sausage
- 4 tablespoons olive oil
- 1 cup red pepper, diced 1/4-inch
- 1 teaspoon fresh thyme leaves
- 1/2 fresh pineapple, diced 1/2-inch
- 1/2 teaspoon turmeric
- 1 mango, diced 1/2-inch
- 1 teaspoon kosher salt
- 1 papaya, diced 1/2-inch
- 1 cup Arborio or paella rice
- 1 starfruit, sliced 1/4-inch
- 2 1/2 cups chicken or vegetable stock
- 2 tablespoons rum (optional)
- 1 tablespoon minced garlic
- 2 1/2 pounds 16/20 count prawns
Recipe method
- Slice the linguica or smoked sausage or chorizo into 1/4-inch rounds, then quarter the sausage.
- Marinate the prawns in olive oil which has been infused with saffron.
- Season with kosher salt and crushed red pepper.
- In addition, other sea may be added such as clams and mussels.
- Cook the onion in half the olive oil until translucent over medium-high heat.
- Add the thyme, turmeric, salt and rice. Stir well.
- Add the stock, stir once and set on low heat for about 20 minutes, or until just al dente.
- In large sauce pan, warm the garlic in the remaining olive oil and add the diced red pepper.
- Add the fruit, sausage and prawns and saute for one minute.
- Add the rum and cook for another minute to burn off the alcohol.
- Add the cooked rice. Toss all together carefully until thoroughly incorporated. Moisten with a little more stock if necessary.
- Mound the paella in a bowl or on a plate.
- Garnish the paella with two spears of pineapple, some sliced chives and sliced starfruit if desired.
Other sea recipes:
Tropical shrimp paella recipe
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