Sausage & Shrimp Paella

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happy cooking.

 

 

 

 

 

 

 

Ingredients for 4 large portions:

 

(best to use a 12 or 13 inch wide skillet)

 

For the saffron broth:

 

2 tsp olive oil

 

reserved shrimp shells from 1 pound of jumbo shrimp

 

1/2 to 1 tsp saffron threads, depending on how strong you want the flavor

 

2 1/4 cups chicken broth

 

*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.

 

 

 

For the paella:

 

1 tbsp olive oil

 

8 oz sliced chorizo sausage, or any smoky, spicy sausage

 

1/2 yellow onion, diced

 

2 cloves garlic, minced

 

1 1/3 cup Arborio rice

 

1/2 cup green peas

 

1 tsp regular or smoked paprika, optional depending on how much was in the sausage

 

2 cups (exactly) hot saffron broth, or just plain hot chicken broth

 

1 pound peeled and deveined jumbo shrimp

 

1 sweet red pepper, cut into thin strips

 

salt and cayenne to taste

 

garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley

 

lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)

 

 

 

*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.

Source recipe: https://foodwishes.blogspot.com/

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