Paella can be a complicated dish that requires some technique. Never fear! This paella is simple to make but doesn’t sacrifice any of it’s delicious flavor. The chef blogger, Chef John of Food Wishes, recommends that first-timers trying paella should have a minimum number of ingredients so you can focus on your technique. This sausage and shrimp paella not only tastes delicious, but it’s a simple way to ease into this more difficult recipe!
SHRIMP AND SAUSAGE PAELLA
For the saffron broth:
– 2 tsp olive oil
– 1/2 to 1 tsp saffron threads, depending on how strong you want the flavor
– 2 1/4 cups chicken broth
*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.
For the paella:
– 1 tbsp olive oil
– 8 oz sliced chorizo sausage, or any smoky, spicy sausage
– 1/2 yellow onion, diced
– 2 cloves garlic, minced
– 1 1/3 cup Arborio rice
– 1/2 cup green peas
– 1 tsp regular or smoked paprika, optional depending on how much was in the sausage
– 2 cups (exactly) hot saffron broth, or just plain hot chicken broth
– 1 pound peeled and deveined jumbo shrimp
– 1 sweet red pepper, cut into thin strips
– Salt and cayenne to taste
– Garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
– Lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)
2. It will be firm and slightly sticky.
3. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version.
Don’t be frightened by this seemingly complicated version! It takes a little extra prep and a longer list of ingredients, but this delicious dish is entirely worth it. Then, once you’re feeling a little more brave, explore different ingredients (clams, muscles, chicken, artichokes, just to give you some ideas) to make your paella a little more intense.
What do you think of this recipe? Share your thoughts in the comment section below.