Reindeer Sausage and Smoked Salmon lead to a Flavorful Twist on a Classic Dish!

Alaskan-Style Paella

When it comes to blending traditional flavors with a unique Alaskan twist, my Alaskan-style paella stands out as a vibrant and delicious creation. While it may not be a traditional paella, this dish captures the essence and texture of the beloved Spanish classic, infused with the rich flavors of the Last Frontier.

 

As featured in Season 3, Episode 5 of ‘The Great American Recipe’, this dish is a testament to the beauty of culinary creativity. Made in a trusty Dutch oven, it’s a dish that any home cook can easily recreate. Packed with a delightful mix of seafood, Alaskan sausage made with reindeer meat, an array of fresh veggies, and brightened with the zest of lemon and the tang of olives, this paella is a flavor explosion in every bite.

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Check out the episode where I made this dish: ‘The Great American Recipe’ – A Celebration of Flavors, S3 E5

The beauty of this recipe lies in its adaptability. If Alaskan seafood and reindeer sausage aren’t readily available, feel free to substitute them with the best local seafood and sausage from your region. This flexibility makes the dish your own while maintaining its delicious essence.

 

One of the best parts about my Alaskan-style paella is that it’s a one-pot wonder, perfect for a large family gathering or a festive party. The Dutch oven makes cooking and cleanup a breeze, allowing you to spend more time enjoying the company of your loved ones.

 

So, gather your ingredients, fire up your Dutch oven, and dive into this flavorful Alaskan twist on a classic paella. Your taste buds are in for a treat!

 

Ingredients
  • 4 tbsp Olive Oil
  • 10 Garlic Cloves, finely chopped
  • 1 Red Bell Pepper, diced
  • 6 oz. Alaska Sausage
  • 1 large onion, diced
  • 1 can fire roasted diced tomatoes
  • 2 cups arborio rice
  • 2 3/4 cups chicken broth
  • 1/3 cup white wine
  • 1/4 tsp saffron threads
  • 1 bay leaf
  • 1/4 tsp granulated garlic
  • 1/2 cup smoked salmon, chopped
  • 1/2 cup frozen peas
  • 1/4 cup Castelvetrano olives
  • Salt
  • Pepper
  • 1 lemon, cut into wedges

Instructions
  1. Preheat oven to 350 degrees.
  2. Mix shrimp with 2 tsp of the chopped garlic, 1/4 tsp salt, 1/4 tsp pepper and 1 tbsp olive oil in separate bowl, set aside.
  3. Drain can of tomatoes and chop finely. Set aside and allow to keep draining.
  4. In a large Dutch oven, over medium/high heat, add 1 tbsp of olive oil and the Alaska sausage. Cook until fat begins to render and sausage browns and caramelizes, approx. 5 minutes. Remove from heat and set aside.
  5. Leave rendered fat from sausage in Dutch oven and add enough olive oil to equal about 2 tbsp. Add chopped onion. Cook onion on medium heat for 7 minutes, stirring often. Add the chopped pepper and cook with onion for an additional 5 minutes. Add the chopped garlic for the last minute of cook time.
  6. To the onion mixture, add tomatoes. Allow to cook down at medium heat for 5 minutes, stirring frequently.
  7. Next, add the rice and make sure it mixed thoroughly with onion/tomato mixture for about 2 minutes.
  8. Add chicken broth, white wine, saffron, bay leaf and garlic powder. Add Alaska Sausage back. Mix thoroughly. Heat until gently boiling. Cover with lid and put in oven for 15 minutes.
  9. Take pot out of oven, keeping oven on. Place shrimp, smoked salmon, peas and olives on top of rice mix. Place lid back on pot and return to oven for approx. 12 minutes.
  10. Remove from oven when shrimp are cooked through. Let sit for 5 minutes.
  11. Squeeze some lemon wedges over dish before serving. Serve with additional lemon wedges.
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