shrimp and sausage paella
(1 rating)
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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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(1 rating)
method
Stove Top
Ingredients For shrimp and sausage paella
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3bags of boil in the bag long grain rice
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1 cfrozen green peas
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1/4 cwater
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1/4 tspsaffron threads (note: saffron is so expensive, you can use turmeric instead)
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1 cthinly sliced spanish chorizo sausage (i have also just used 1 pound of ground chorizo and browned it)
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1 1/2 lbmedium shrimp, peeled and deveined
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1 tspminced garlic
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1/2 tsppaprika
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1/4 tspground turmeric
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1/4 tspcrushed red pepper flakes
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14 1/2 ozcan of diced tomatoes with green pepper and oregano
How To Make shrimp and sausage paella
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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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2Meanwhile, in a small bowl combine the hot water and the saffron threads; set aside.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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