Shrimp And Sausage Paella Recipe

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Shrimp and Sausage Paella

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


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


1Cook the rice in boiling water for 7 minutes. Add the frozen peas, cover and cook 3 minutes. Drain well; set aside
2Meanwhile, in a small bowl combine the hot water and the saffron threads; set aside.
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.

About this Recipe

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