Shrimp and Sausage 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 vote5
3bags of boil in the bag long grain rice
1 cfrozen green peas
1/4 tspsaffron threads (note: saffron is so expensive, you can use turmeric instead)
1 cthinly sliced spanish chorizo sausage (i have also just used 1 pound of ground chorizo and browned it)
1 1/2 lbmedium shrimp, peeled and deveined
1 tspminced garlic
1/4 tspground turmeric
1/4 tspcrushed red pepper flakes
14 1/2 ozcan of diced tomatoes with green pepper and oregano
How to Make Shrimp and Sausage Paella
- Cook the rice in boiling water for 7 minutes. Add the frozen peas, cover and cook 3 minutes. Drain well; set aside
- Meanwhile, in a small bowl combine the hot water and the saffron threads; set aside.
- 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.