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:

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