Oven Baked Sausage & Shrimp Paella

Ingredients

For the saffron broth:
2 tsp olive oil
reserved shrimp shells from 1 pound of jumbo shrimp
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

Advertisement

No comments yet... Be the first to leave a reply!

Leave a Comment

 

— required *

— required *