Shrimp and Sausage Paella

Shrimp And Sausage Paella

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Diane Schmidt


This is some seriously good paella!
And nobody made it better than Tom Visser!! I am pleased and proud to have this recipe (and the other recipes by Tom Visser)included in my cookbook. Thank you, Nancy for sharing them with me.


★★★★★ 1 vote

Stove Top


  • 3
    bags of boil in the bag long grain rice
  • 1 c
    frozen green peas
  • 1/4 c
  • 1/4 tsp
    saffron threads (note: saffron is so expensive, you can use turmeric instead)
  • 1 c
    thinly sliced spanish chorizo sausage (i have also just used 1 pound of ground chorizo and browned it)
  • 1 1/2 lb
    medium shrimp, peeled and deveined
  • 1 tsp
    minced garlic
  • 1/2 tsp
  • 1/4 tsp
    ground turmeric
  • 1/4 tsp
    crushed red pepper flakes
  • 14 1/2 oz
    can of diced tomatoes with green pepper and oregano

How to Make Shrimp and Sausage Paella


  1. Cook the rice in boiling water for 7 minutes. Add the frozen peas, cover and cook 3 minutes. Drain well; set aside
  2. Meanwhile, in a small bowl combine the hot water and the saffron threads; set aside.
  3. Heat a large nonstick skillet over medium high heat. Add the chorizo and cook for 3 minutes or until lightly browned. Add the shrimp, garlic, turmeric, and crushed red pepper; saute for 3 minutes. Add the saffron mixture and tomatoes. Bring to a boil. Reduce the heat and simmer for 4 minutes, stirring occasionally. Stir in rice and peas.

Printable Recipe Card

About Shrimp and Sausage Paella

Course/Dish: Other Main Dishes Seafood
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #rice #shrimp #chorizo

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