shrimp and sausage paella
(1 RATING)
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.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 3 - bags of boil in the bag long grain rice
- 1 cup frozen green peas
- 1/4 cup water
- 1/4 teaspoon saffron threads (note: saffron is so expensive, you can use turmeric instead)
- 1 cup thinly sliced spanish chorizo sausage (i have also just used 1 pound of ground chorizo and browned it)
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes
- 14 1/2 ounces can of diced tomatoes with green pepper and oregano
How To Make shrimp and sausage paella
-
Step 1Cook the rice in boiling water for 7 minutes. Add the frozen peas, cover and cook 3 minutes. Drain well; set aside
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Step 2Meanwhile, in a small bowl combine the hot water and the saffron threads; set aside.
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Step 3Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Main Dishes
Category:
Seafood
Tag:
#Quick & Easy
Keyword:
#rice
Keyword:
#shrimp
Keyword:
#chorizo
Ingredient:
Rice/Grains
Method:
Stove Top
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