Shrimp and Sausage Paella Recipe
Paella is a traditional Catalan rice dish which often combines tierra y mar (land and sea). This dish is extremely versatile with land/sea and vegetable substitutions limited only by your imagination.
Inspired by The Angel’s Game
Preparation Time: 45 minutes Cook Time: 45 minutes Serves: 8-10
- 1 pound ground Spanish sausage (can substitute Italian sausage)
- 1 medium onion, chopped
- 1/2 cup olive oil
- 1 green bell pepper, seeded and thinly sliced
- 1 sweet red bell pepper, seeded and thinly sliced
- 3 cloves of garlic, minced
- 1/2 pound of hard Spanish chorizo, thinly sliced (can substitute hard salami)
- 3 cups of white rice
- 1 bag of frozen peas
- 1/2 teaspoon of powdered saffron
- 4 cups chicken stock
- 1 pound large shrimp or prawns, heads removed, peeled and deveined
- In paella pan, cook ground sausage and onion in olive oil. When ingredients are sizzling, add the thinly sliced green and red bell peppers, reserving about 5 or 6 strips of each pepper to top paella dish later.
- Add garlic and stir until sausage is fully cooked. Mix in hard chorizo slices. Stir in the rice, peas and saffron.
- Allow the paella to boil gently for about 15-20 minutes. Do not stir during this process, but turn the pan occasionally to ensure even cooking. Most of the liquid will be absorbed.
- Arrange the shrimp and the reserved green and red bell slices on top of the paella for a nice presentation. Cover the paella with a large pizza pan, cookie sheet or foil and allow shrimp and paella to cook for about 10 minutes, until shrimp is pink and all liquid is absorbed by the rice.
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