Shrimp and Sausage Paella
A friend recently gifted me a mammoth jar of ground saffron. This is, in case you didn’t know, the most expensive spice on earth, so this was a kingly gift indeed. And to my mind, nothing says saffron like paella. I’ve made a lot of pseudo paellas in the past, taking shortcuts and cheats. This is as close to the real deal as I can make without cooking over the big open flame like they have in Valencia. And oh my lord, it was wonderful. Serves 2 enormous servings at 651 calories and 33.6 grams of fat.
- 7 ounces smoked turkey sausage
- 6 ounces medium shrimp, peeled and deveined
- 1 small onion chopped
- 1 red bell pepper, diced
- 1 cup diced tomatoes, drained
- 2 tbs minced garlic
- 3 tbs olive oil
- 1 cup white rice
- 1 tsp powdered saffron
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 1/2 cups chicken stock
- 1/4 cup frozen green peas
1. Boil together the broth (reserving half a cup), saffron, tomato, paprika, salt and pepper.
2. Heat oil in the paella pan or cast iron 12 inch frying pan.
3. Add garlic, peppers, and onion and cook until soft, then pull it out and put it in a bowl.
4. Scrape bottom of pan, add more oil, add rice, and cook until translucent.
5. Add boiling broth and soffrito mixture (that’s what that combo of onion, garlic, and peppers is called), cook at medium for 5 minutes.
6. Lower heat, arrange sausage and shrimp and cook 15 minutes.
7. Sprinkle the peas over the top.
8. Continue cooking on very low, about 5 more minutes, adding more broth as necessary so the top layer of rice doesn’t get crunchy.
9. Remove from heat. Allow to rest for 5 minutes so the rest of the liquid is absorbed.