Best Shrimp And Sausage Paella Recipes

SAUSAGE AND SHRIMP PAELLA

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES

Steps:

• In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
• Cover, decrease heat to very low, and keep warm without simmering.
• Heat a 14-inch paella pan over medium heat.
• Swirl in the olive oil; then add the sausage.
• Cook until browned, turning occasionally, about 8 minutes.
• Transfer sausage to a large plate.
• Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
• Position oven rack in the center of oven and preheat oven the 375°.
• Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
• Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
• Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
• Pour in the warmed broth mixture; bring to a full simmer.
• Decrease heat and simmer, uncovered, for 10 minutes.
• Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
• Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
• Sprinkle the olives over the dish.
• Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
• Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

SHRIMP AND SAUSAGE QUINOA PAELLA

Steps:

• 1. Place shrimp in a small bowl, sprinkle with sweet and smoked paprika and onion powder, toss to coat. 2. Heat olive oil in a large stainless skillet (with a lid) over medium-high heat, cook shrimp until seared, about 2-3 minutes per side. Remove from pan, set aside. 3. Add Turkey sausage, breaking up the meat, cook until browned. Add the onion, bell peppers, cook, stirring frequently, until onions and peppers have softened, about 5 minutes. Add garlic, cook 30 seconds. Add tomatoes and tomato paste, stir until combined. 4. Add Saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15-17 minutes, or until the quinoa is cooked through. 5. Place the shrimp on top, replace lid and cook 1 minute or until shrimp is warmed. 6. Sprinkle with parsley and serve. (approx. 380 calories a serving)

TRADITIONAL PAELLA WITH CHICKEN, SAUSAGE AND SHRIMP

Steps:

• Melt oil in large skillet over medium heat. Add onion, red bell pepper and garlic. Cook for 5 minutes, stirring frequently, until soft. Add rice and cook 3-4 minutes, stirring frequently. Add white wine and cook until absorbed about 3-4 minutes. Add chicken and sausage and cook for an additional 3-4 minutes, stirring frequently. Add water, contents of seasoning packet, tomatoes, peas, oregano and cayenne pepper and bring just to a boil. Reduce heat to low boil, cover, and cook for 20 minutes. Add shrimp and cook, covered, an additional 5 minutes. Remove from heat, uncover, and let stand for 5 minutes. Top with cheese and serve.

SHRIMP AND SAUSAGE PAELLA

Steps:

• Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.

SHRIMP AND SAUSAGE PAELLA

Steps:

• Heat a large nonstick skillet over medium-high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan, saute 4 minutes. Stir in garlic, black pepper and saffron; saute 1 minute. Stir in rice, 3/4 cup water, marjoram, tomatoes, and clam juice; bring to a boil. Cover, reduce heat, and simmer 4 minutes or until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.

SHRIMP AND SAUSAGE PAELLA

Steps:

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