shrimp and sausage paella
(1 rating)
No Image
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 rating)
method
Stove Top
Ingredients For shrimp and sausage paella
-
3bags of boil in the bag long grain rice
-
1 cfrozen green peas
-
1/4 cwater
-
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
-
1/2 tsppaprika
-
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
-
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.
- 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!
Categories & Tags for Shrimp and Sausage Paella:
ADVERTISEMENT