Best Sunnys Easy Mussels And Shrimp Paella Pouches Recipes

Sheet-Pan Paella with Chorizo, Mussels, and Shrimp image

Provided by Katherine Sacks

Yield Makes 4 servings (8 cups)

Number Of Ingredients 19

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

Sunny's 5-Ingredient Mussels and Garlic-Parsley Fries image

Provided by Sunny Anderson

Categories appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces Mexican chorizo (2 links), casing removed
Kosher salt and freshly ground black pepper
2 cups white wine
1 cup heavy cream, at room temperature
Two 5-pound bags P.E.I. mussels, cleaned
1/2 cup chopped fresh cilantro leaves
One 15-ounce bag frozen shoestring French fries
1 tablespoon olive oil
2 cloves garlic, grated on a rasp grater
Freshly cracked black pepper
1/4 cup chopped fresh Italian parsley leaves
Mayonnaise, for dipping

Steps:

For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
For the fries: Fry the shoestring French fries according to the package instructions.
Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
Sprinkle the mussels with the cilantro and serve with the fries.