Smoked Sausage and Shrimp Paella

This pretty paella is perfect for when you’re craving a filling all-in-one meal.

Smoked Sausage and Shrimp Paella
Makes 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • ½ pound sliced smoked sausage
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, thinly sliced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained well and liquid reserved
  • 1 tablespoon kosher salt
  • 2 dried bay leaves
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon saffron
  • ½ cup dry white wine
  • 2 cups long-grain rice
  • 4 cups chicken broth
  • ½ cup water
  • ¼ cup chopped fresh parsley
  • ½ pound peeled and deveined large fresh shrimp (tails left on)
  • Lemon wedges, to serve
  • Garnish: fresh parsley
  1. In a large braiser or paella pan, heat oil over medium heat. Add sausage, and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes. Add onion, bell pepper, and garlic, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add tomatoes, salt, bay leaves, paprika, black pepper, and saffron; cook, stirring occasionally, until heated through, about 5 minutes. Add wine, and cook, stirring occasionally, until liquid is reduced, 7 to 10 minutes.
  2. Stir rice into tomato mixture; cook, stirring occasionally, until slightly toasted and aromatic, 2 to 3 minutes. Add reserved tomato liquid, broth, ½ cup water, and parsley; stir until just combined. Bring to a boil. Reduce heat to medium-low, and simmer, shaking pan occasionally, until liquid is absorbed, 10 to 15 minutes.
  3. Arrange shrimp on top of rice. Cook until shrimp are pink and firm, tails begin to curl, and rice is tender, 3 to 4 minutes. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Serve with lemon wedges. Garnish with parsley, if desired.



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