shrimp and sausage paella

(1 rating)
Recipe by
Diane Schmidt
Comstock Park, MI

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

  • 3
    bags of boil in the bag long grain rice
  • 1 c
    frozen green peas
  • 1/4 c
    water
  • 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
    paprika
  • 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

How To Make shrimp and sausage paella

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