Easy Shrimp Paella with Smoked Chicken Sausage
Servings 5 servings
Everyday paella -- an easy one pot meal with shrimp, smoked sausage, tomatoes, onions, peas, garlic, and saffron.
Ingredients
- 12 ounces smoked chicken sausage sliced into rounds
- 8 ounces shrimp peeled, deveined, patted dry
- 1 pound tomatoes about 2, chopped
- 1 medium onion finely chopped
- 1 cup green peas
- 1 1/2 cups uncooked basmati rice or jasmine rice (Spanish paella rice if you can)
- 5 cloves garlic chopped
- 2 tablespoons and 1/4 cup olive oil divided
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 1 teaspoon saffron threads
- 1/4 cup chopped parsley
Instructions
- Heat 2 tablespoons of olive oil in a 4 quart or larger pan over medium heat for a few minutes until hot.
- Add shrimp to the pan, sauteing until cooked through, about 5 minutes, turning them occasionally. Transfer the shrimp to a plate.
- Add sausage rounds to the pan, sauteing until slightly brown, about 5 minutes, stirring occasionally. Transfer to the same plate holding the shrimp.
- Add chopped tomatoes, onions, and garlic to the pan. Pour 1/4 cup olive oil on top. Cook until the vegetables are soft, about 10 minutes, stirring occasionally.
- Sprinkle paprika and salt over the pan, and then add in 1/2 cup water. Increase heat to medium-high and cook for 5 minutes to thicken the mixture, stirring frequently.
- Add rice, saffron, and 4 cups of water to the pan. Cook for 5 minutes, stirring frequently. If your pan can't hold that much liquid, add the water in increments as the liquid evaporates.
- Reduce to low heat. Let simmer until the rice is fully cooked and the liquid has been absorbed, about 20 minutes, stirring occasionally.
- Stir in peas, sausage, and shrimp, and heat for a few minutes until warmed through. Add additional salt to taste if needed.
- Serve and garnish with chopped parsley.