Directions

1. Heat oil in a paella pan over medium-high heat. Saute the andouille until browned, remove and reserve
2. In the same pan, saute onions, garlic, and bell peppers, cook for 2-3 minutes on medium heat. The add tomato and cook until the mixture caramelize a bit and the flavors meld, 3-5 minutes
3. Fold in rice to sofrito mixture and mix, then add broth and mix to combine. Simmer for 10 minutes.
4. Add andouille and Paella spice blend stir one last time, then let mixture simmer, without stirring, until the rice is al dente, about 15 minutes.
5. During the last 5 minutes of cooking, when the rice is filling the pan, add the seafood and Serrano ham. Paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until your can smell the rice toast at the bottom, then remove from heat.
6. Garnish with roasted red pepper strips, lemon wedges and parsley, then serve.