Skip to main content

Brueck's Seafood Paella

Image
By

Ingredients
  • 2 cups short-grain rice
  • 1 lb mixed seafood (shrimp, mussels, calamari)
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup green peas
  • 1 tsp smoked paprika
  • ½ tsp saffron threads
  • 4 cups seafood broth
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Preparation Steps

Sauté Veggies:
Heat olive oil in a large paella pan or skillet over medium heat.
Add onion and bell pepper; cook until softened, about 5 minutes.

Add Spices & Rice:
Stir in garlic and smoked paprika; cook 1 minute until fragrant.
Add rice and saffron, stirring to coat rice evenly.

Simmer:
Pour in seafood broth; season with salt and pepper. Bring to a simmer.
Reduce heat to low, cover, and cook 15 minutes without stirring.

Add Seafood & Peas:
Scatter mixed seafood and peas on top. Cover again and cook for 5–7 minutes, until seafood is cooked through.

Rest & Serve:
Remove from heat and let rest covered for 5 minutes.
Serve with lemon wedges on the side.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Calories: ~350 kcal per serving | Serves: 4

Brueck's Most Popular Recipes

Brueck's Frozen Peach Bellini

By
Wonderfully light, refreshing, and bubbly peach bellinis – and all you need is 3 ingredients and 5 minutes! So simple and easy! Yield: 8 servings  Prep: 5minutes Total: 5minutes Ingredients 3 cups frozen peach slices 1 cup mango nectar 1 (750-mL) bottle Prosecco, chilled Instructions Combine peach slices and mango nectar in blender until smooth. Pour peach mixture into champagne flutes until half full. Fill glasses with Prosecco. Serve immediately, garnished with peach slices, if desired.
CLICK FOR RECIPE

Brueck's Pineapple Chicken Thighs

By
So sticky, so juicy, so tender! And the leftovers make for amazing pineapple chicken fried rice. Yield:   6   servings   Prep:   2 hours   hours   15 minutes   minutes Cook:   20 minutes   minutes Total:   2 hours   hours   35 minutes   minutes Tools For This Recipe Cast iron grill pan or large cast iron skillet Pineapple Chicken Thighs: Frequently Asked Questions Can I use chicken breasts? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill. Which teriyaki sauce do you recommend? You can use any store-bought brand you prefer but our personal favorite is Soy Vay Veri Veri Teriyaki Marinade and Sauce. Can I marinade for longer? We highly recommend staying within the 2-4 hour range. Any longer and it may get too salty (with a slightly weird texture). What can I do with the leftovers? The left...
CLICK FOR RECIPE

Brueck's BBQ Pulled Pork

By
The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. Yield: 8 servings  Prep: 20minutes Cook: 50minutes Total: 1hour 10minutes TIPS & TRICKS Cut the pork into 3-inch chunks. Using smaller pieces of pork will keep the cook time to a minimum and allow even cooking, ensuring juicy, tender, fall-apart pulled pork. Sear the pork. Searing the pork first will add all the extra, deeper flavors here, sealing all the juices inside. Work in batches. An overcrowded Instant Pot® can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each pork piece. Use good-quality stock. The better quality your stock, the better your pulled pork. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better. Freeze without the sauce. For best results with leftovers, freeze the leftover shredded pork without the bbq sauce to preserve the texture and prevent soggine...
CLICK FOR RECIPE

Brueck's Steak and Potato Kabobs

By
The meat comes out so amazingly tender and flavorful with the fresh garlicky-herb mixture! Yield: 4 - 6 servings  Prep: 20minutes Cook: 10minutes Total: 30minutes Ingredients 1 pound baby Dutch yellow potatoes 2 ½ tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 1 1/4-inch New York strip steaks (2 pounds), cut into 1-inch chunks 1 tablespoon Montreal steak seasoning 1 red onion, cut into 1 1/2-inch pieces 1 red bell pepper, cut into 1 1/2-inch pieces 1 orange bell pepper, cut into 1 1/2-inch pieces Instructions In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. In a small bowl, whisk together olive oil, rosemary, thyme and garlic; season with salt and pepper, to taste. Set aside. Season steak with Montreal steak seasoning. Thread potatoes, steak, onion and bell peppers onto skewers; brush ...
CLICK FOR RECIPE

Skillet Lemon Dill Chicken Thighs

By
A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life. Yield:   4   servings   Prep:   15 minutes   minutes Cook:   15 minutes   minutes Total:   30 minutes   minutes Ingredients 1 ½ pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 5 ½ tablespoons all-purpose flour, divided 1 tablespoon canola oil 1 tablespoon unsalted butter 1 cup chicken stock 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh dill Instructions Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat...
CLICK FOR RECIPE

Brueck's Baked Zucchini Fries

By
Zucchini is one of my favorite summer vegetables. It's cheap (especially if you have a friend or neighbor who is growing it), versatile, and totally delicious. So if you're looking for extra ways to use up your summer zucchini, you've got to give these Baked Zucchini Fries a try. They're crispy on the outside but creamy and delicious on the inside! Eat them plain or dip them into your favorite pizza sauce or marinara sauce. Ingredients 1 lb. zucchini $1.69 2 large eggs $0.39 1 cup panko breadcrumbs $0.50 1/4 cup grated Parmesan $0.36 1 Tbsp Italian seasoning $0.30 1/2 tsp salt divided, $0.03 2 Tbsp all-purpose flour $0.04 1/2 cup pizza sauce for serving, $0.50 Instructions Preheat the oven to 425ºF. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long. Set the zucchini aside. Whisk the eggs in a bowl. In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt. Add the sliced zucchini to a large bowl. Sprinkle the all-p...
CLICK FOR RECIPE

Brueck's Pineapple Upside Down Cake Drink

By
This pineapple upside down cake drink is everything but the cake. Ingredients 2 ounces vanilla vodka 2 ounces pineapple juice 1/2 ounce lemon juice 1/2 ounce agave nectar 1/2 egg white For garnish: dried orange slice maraschino cherry Optional: splash of grenadine Instructions Add cocktail ingredients without ice to a shaker. Cover and dry shake for about 45 – 60 seconds to allow foam to form. Open the shake, add ice and shake to chill for another 30 seconds. Strain into a cocktail glass (no ice) and allow foam settle and thicken. Optional: use a bar spoon to gently move the edge of foam and sink a splash of grenadine to the bottom. Garnish with a orange wheel and maraschino cherry before serving.
CLICK FOR RECIPE

Brueck's Honey Peach Grilled Cheese Sandwich

By
Juicy peaches, fresh basil, and melty mozzarella make this Honey Peach Grilled Cheese a simple, budget-friendly sandwich you'll crave all summer long. Prep 10minutes mins Cook 10minutes mins Total 20minutes mins Ingredients 1 fresh peach (cut in half and sliced thin, (6 oz. peach) $0.65) ¼ cup fresh basil ($0.89) 6 oz. mozzarella ball ($2.74) 4 slices sourdough bread ($0.71*) 2 Tbsp salted butter (room temperature, $0.24) 1 Tbsp honey ($0.15) ¼ tsp chili flakes ($0.03) ⅛ tsp sea salt ($0.01) Instructions Wash, halve, and slice peaches thinly, tear fresh basil into small pieces, and tear fresh mozzarella. Butter all sides of the sourdough bread and set aside. Add chili flakes and sea salt to the honey and give it a quick stir with a spoon. Assemble grilled cheese: spread hot honey on one side of the bread and layer the other side with mozzarella, sliced peaches, and torn basil. I like to put a little bit of cheese on top so it melts on both sides and helps the sandwich stay together...
CLICK FOR RECIPE

Brueck's Texican Burger

By
Yields 4 servings INGREDIENTS: 4 ground beef patties Kosher salt and freshly ground black pepper, to taste 1/2 cup shredded Monterey Jack cheese 4 split burger buns, toasted, for serving 1/2 cup refried beans 1 California avocado, halved, seeded, peeled and sliced, for serving For the jalapeño pico de gallo: 2 roma tomatoes, diced 1/3 cup red onion, diced 1-2 jalapeños, seeded and diced 2 tablespoons chopped cilantro 1 tablespoon freshly squeezed lime juice Kosher salt, to taste DIRECTIONS: In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside. Season each patty with salt and pepper, to taste. Heat a large skillet over medium high heat.  Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once.  In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt. Serve burgers on rolls on a bed of refried beans and top...
CLICK FOR RECIPE

Brueck's Grilled BBQ Chicken

By
Tender, juicy chicken grilled to perfection with a sweet and sticky barbecue glaze! Includes the easiest marinade ever. Yield:   6   servings   Prep:   4 hours   hours   20 minutes   minutes Cook:   35 minutes   minutes Total:   4 hours   hours   55 minutes   minutes Grilled BBQ Chicken: Frequently Asked Questions Which BBQ sauce do you recommend? We love Stubb's Original BBQ Sauce – it's not a very sweet BBQ sauce so it works very well in this recipe but if you have a sweeter BBQ sauce you prefer, we recommend skipping the honey. Do I have to use chicken thighs and drumsticks? Not at all. You can use all chicken thighs or all drumsticks, a combination of both, or any part of the chicken you prefer. Why do I have to cook on the cooler side of the grill? Once your chicken is beautifully charred all over, you'll want to move your chicken to the cooler side of the grill to prevent any kind of burning (you do not want a hot, d...
CLICK FOR RECIPE