Get ready to savor the delightful flavors of a vibrant sausage and shrimp paella, a mouthwatering medley that's as easy to make as it is to enjoy!
Looking for more recipes like this Sausage and Shrimp Paella? Try my Chicken & Sausage Paella, Lemon Chicken & Rice, and Tomato Risotto.
Why You'll Love This Recipe
- It's a flavor explosion! Picture juicy shrimp, savory sausage, and vibrant veggies dancing together in one pan—every bite is a fiesta for your taste buds!
- Easy-peasy cooking! No need to stress in the kitchen; this recipe keeps things simple and straightforward, perfect for both seasoned chefs and kitchen novices alike.
- It's a crowd-pleaser! Whether you're hosting a dinner party or enjoying a cozy night in, this paella brings people together with its comforting aromas and satisfying flavors—prepare for seconds!
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Chorizo Sausage: Adds a smoky richness and hearty flavor; you can also substitute with spicy Italian sausage or vegan alternatives for a twist.
- Bell Peppers: Infuse sweetness and color; if you're not a fan, try substituting with roasted red peppers or poblano peppers for a different kick.
- Arborio Rice: Essential for its creamy texture and ability to absorb flavors; if unavailable, experiment with sushi rice or medium-grain rice as alternatives.
- Shrimp: Offers a delicate seafood taste and adds protein; if shrimp isn't your thing, swap it out with chicken, scallops, or even tofu for a delightful variation.
- Saffron Threads: Infuse the dish with a distinctive aroma and golden hue; if saffron is too pricey, turmeric can provide a similar color and hint of earthiness.
- White Wine: Adds depth and acidity to the dish; if you prefer non-alcoholic options, substitute with vegetable broth or a splash of apple cider vinegar for a tangy twist.
- Sweet Peas: Bring a touch of sweetness and vibrant color contrast; if peas aren't your favorite, try green beans or asparagus for a fresh crunch.
- Fresh Parsley: Adds a pop of freshness and herbaceous flavor; if unavailable, cilantro or basil can offer a similar bright finish to your dish.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
Heat chicken broth in a saucepan, add saffron, and set aside.
Brown sliced chorizo in a large skillet; push to one side.
Cook bell peppers, onion, and garlic until tender.
Stir in diced tomatoes, bring to a boil.
Add rice, wine, and heated broth; simmer covered for 15 mins.
Stir in shrimp and peas, simmer for 10 more mins.
Sprinkle with parsley before serving.
Enjoy your flavorful sausage and shrimp paella!
Variations
- Seafood Extravaganza: Swap out the sausage for a mix of your favorite seafood like mussels, clams, and calamari for a maritime twist!
- Veggie Delight: Amp up the veggie power by tossing in colorful veggies like zucchini, artichokes, and cherry tomatoes for a fresh and vibrant vegetarian version.
- Spicy Fiesta: Kick up the heat by adding some sliced jalapenos or a sprinkle of chili flakes to give your paella a fiery kick that'll make your taste buds dance!
- Mediterranean Magic: Infuse some Mediterranean flair by incorporating olives, capers, and sun-dried tomatoes for a burst of tangy goodness that'll transport you to the sunny shores of Spain.
- Paella Party Platter: Turn your paella into a crowd-pleasing party dish by doubling the recipe and serving it family-style in a large paella pan—guaranteed to be the star of any gathering!
Wine Pairing
A crisp and refreshing Spanish white wine like Albariño or Verdejo pairs wonderfully with the flavors of this sausage and shrimp paella, adding a delightful touch of citrus and acidity to complement the dish's rich and savory notes. Cheers to a delicious meal!
FAQ's
- Can I use regular rice instead of Arborio for my paella?
- Absolutely! While Arborio rice is traditional. Feel free to experiment with regular long-grain rice or even brown rice for a twist on the classic dish.
- I don't have saffron. Any alternatives?
- No worries! Turmeric can add a similar golden hue to your paella, and it's a pantry staple. Just remember, a little goes a long way!
- Can I make this recipe ahead of time?
- Definitely! Paella tastes even better the next day as the flavors have more time to mingle. Just reheat gently on the stove and sprinkle with fresh parsley before serving.
- Can I freeze leftover paella?
- Sure thing! Store any extra paella in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave for a quick and easy meal.
- What can I serve with my paella for a complete meal?
- Paella pairs perfectly with a side salad dressed with a simple vinaigrette. Crusty bread for soaking up the delicious juices, and a glass of your favorite Spanish wine to toast to good times and great food!
Tips
- Keep it saffron-savvy - Infuse your broth with saffron beforehand for that beautiful golden hue and aromatic flavor that'll make your paella shine!
- Sizzle your sausage - Give your chorizo a good sear to release those smoky flavors that'll add depth to every bite of your paella.
- Mind your rice - Stir occasionally while simmering to ensure that your rice cooks evenly and achieves that perfect, creamy texture.
- Shrimp last, folks - Add your shrimp towards the end to prevent them from turning rubbery—let them soak up all those delicious flavors without overcooking!
- Patience is a virtue. - Don't rush the simmering process; let your paella simmer gently to allow all the flavors to meld together into one delicious masterpiece. Enjoy the journey as much as the destination!
Looking for more recipes?
Looking for more recipes like this Sausage and Shrimp Paella? Try my Chicken & Sausage Paella, Lemon Chicken & Rice, and Tomato Risotto.
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Sausage and Shrimp Paella
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Ingredients
- 3 ½ cups chicken broth from a 32-oz carton
- 1 teaspoon saffron threads
- 1 lb Coleman Natural Uncured Smoked Polish Kielbasa sliced
- 1 medium red bell pepper cut into thin strips
- 1 medium green bell pepper cut into thin strips
- 1 medium onion chopped (½ cup)
- 2 cloves garlic finely chopped
- 1 can 14.5 oz diced tomatoes with herbs, undrained
- 2 ¼ cups uncooked Arborio or regular long-grain rice
- 1 cup dry white wine or nonalcoholic white wine
- ½ lb cooked peeled deveined medium shrimp thawed if frozen, tail shells removed
- 1 cup frozen sweet peas
- 2 tablespoons chopped fresh parsley
Instructions
- n a 2-quart saucepan, heat the chicken broth to boiling. Stir in the saffron threads; set aside.
- Meanwhile, in a large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook the sliced sausage over medium heat for about 5 minutes, stirring occasionally, until browned. Move the sausage to one side of the pan.
- Add the bell peppers and onion to the pan. Cook for about 5 minutes, stirring occasionally, until they are crisp-tender. Stir in the chopped garlic and diced tomatoes; heat to boiling.
- Stir in the rice, white wine, and the heated broth mixture; heat to boiling. Reduce the heat, cover, and simmer for 15 minutes. Then, remove from heat.
- Stir in the shrimp and frozen peas. Cover and simmer for about 10 minutes or until the rice is tender.
- Sprinkle with chopped fresh parsley before serving.
Notes
- Allow the saffron threads to infuse the chicken broth for a richer flavor profile and vibrant color in the paella.
- Ensure the rice is cooked just right by periodically checking the paella during the simmering process to prevent it from becoming too dry or too soggy. Adjust the heat as needed and add a splash of broth if necessary to maintain the desired consistency
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