This Sausage and Shrimp Paella is the perfect combination of smoky flavors and vibrant ingredients. Made with key ingredients like chorizo sausage, succulent shrimp, Arborio rice, and saffron threads, this great recipe brings the essence of traditional paella to your table. With a blend of crisp-tender red peppers, tomatoes, and infused chicken broth, it’s an easy version of one of your favorite dishes, perfect for any occasion!
I make this sausage and shrimp paella whenever I’m craving something hearty and comforting, and it’s always a crowd-pleaser. The saffron threads and smoky sausage give it such a rich, authentic flavor, and the best part is how simple it is to pull together. Whether I’m serving it for a casual family dinner or a small gathering, it’s one of those dishes that always feels special without being fussy. Plus, the leftovers (if there are any!) are just as delicious the next day.
Looking for more? Try my Chicken Paella, Chicken Sausage Gumbo, Brown Rice Jambalaya, and Italian Sausage & Peppers.
Jump to:
🌟 Why You'll Love this Recipe
- Rich and Smoky Flavor: The combination of saffron threads, smoky chorizo sausage, and tender shrimp creates a bold and delicious dish that’s bursting with authentic paella flavor.
- Easy to Make: With a straightforward cooking process and key ingredients like Arborio rice and chicken broth, this recipe comes together quickly in a single pan, making cleanup a breeze.
- Perfect for Any Occasion: Whether you’re making it for a cozy family dinner or a festive gathering, this sausage and shrimp paella is hearty, flavorful, and guaranteed to impress!
🥘 Ingredients
- Olive Oil – Used to sauté the vegetables and sausage, it provides a savory base for the dish while enhancing the smoky flavor of the sausage and the sweetness of the peppers and onions.
- Saffron Threads – The most expensive spice in the world, saffron threads infuse the rice with a vibrant golden color and a warm, earthy flavor that’s essential for authentic paella.
- Arborio Rice – A type of white rice that's a short-grain rice that absorbs the flavors of the broth while creating a creamy, tender texture, making it ideal for this recipe.
- Chicken Broth – Infused with saffron threads, it serves as the flavorful liquid base that ensures the rice is tender and packed with depth.
- Polish Kielbasa – Smoky and savory, this sausage is browned to perfection, adding a rich, meaty flavor. Substitute with chorizo sausage for a more traditional Spanish twist.
- Red and Green Bell Peppers – These vibrant vegetables are sautéed until crisp-tender, providing sweetness and a slight crunch that balances the rich flavors of the sausage and shrimp.
- Garlic Cloves – Finely chopped garlic adds a bold, aromatic note that enhances the overall depth of flavor in the dish.
- Diced Tomatoes – Undrained and full of herbs, they create a savory tomato mixture that complements the smoky and earthy flavors of the dish.
- White Wine – Adds a touch of acidity and a subtle depth of flavor, deglazing the pan while lifting the rich flavors from the bottom.
- Cooked Shrimp – Juicy and tender, these medium shrimp add a delicate, sweet flavor and pair perfectly with the smoky sausage and saffron-infused rice.
- Frozen Sweet Peas – These little bursts of sweetness bring a pop of color and balance to the dish, rounding out the flavors beautifully.
- Fresh Parsley – Chopped parsley is sprinkled on top before serving, adding freshness and a bright finish to the dish.
See recipe card for quantities.
🔪 Step by Step Instructions
Heat the Broth:
In a medium saucepan, heat 3 ½ cups of chicken broth over medium heat. Stir in 1 teaspoon saffron threads and let them infuse for about 5 minutes. Set aside.
Brown the Sausage:
Heat a paella pan or large, deep skillet over medium heat. Add the sliced Polish Kielbasa and cook for about 5 minutes, stirring occasionally, until browned. Push the sausage to one side of the pan.
Sauté the Vegetables:
Add 2 tablespoons of olive oil to the pan and let it warm for a minute. Add the red and green bell peppers and the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables are crisp-tender.
Add Garlic and Tomatoes:
Stir in the chopped garlic and 1 can of diced tomatoes (with herbs and liquid). Cook for about 1 minute, letting the mixture come to a boil.
Combine Rice and Broth:
Add 2 ¼ cups Arborio rice to the pan, stirring to coat the rice in the tomato mixture. Pour in 1 cup white wine and the saffron-infused broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
Incorporate Shrimp and Peas:
Stir in the cooked shrimp and frozen peas. Cover the pan and let it cook for another 10 minutes, or until the rice is tender and the shrimp and peas are heated through.
Garnish and Serve:
Sprinkle 2 tablespoons of fresh parsley over the paella. Serve hot and enjoy!
👩🏼🍳 Tips & Notes
- Infuse the Saffron Threads for Maximum Flavor: Saffron threads are a key ingredient in this dish, and letting them infuse in the chicken broth creates a vibrant color and deep, earthy flavor. Saffron is one of the most expensive spices for a reason, so take the time to let it shine!
- Use Arborio or Short-Grain Rice for Best Results: Short-grain rice, like Arborio or bomba rice, absorbs the broth beautifully while staying tender. Long-grain rice can be used, but it won’t create the same creamy, traditional paella texture.
- Achieve the Perfect Rice Consistency: Keep an eye on the rice mixture as it cooks. If it looks too dry before the rice is tender, add a splash of chicken broth or white wine. The goal is tender rice with a bit of moisture, but not soggy.
- Brown the Sausage for Smoky Flavor: Cooking the sausage first allows it to brown and develop a smoky flavor that carries through the entire dish. Be sure to scrape up any browned bits from the bottom of the pan when you add the tomato mixture—they’re packed with flavor!
- Customize with Different Versions of Paella: This recipe is versatile! Try swapping Polish Kielbasa for Spanish chorizo or even andouille sausage for a smoky, spicy kick.
- Perfect for Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth to maintain the perfect texture. Paella also freezes well—just thaw and reheat for a quick and delicious meal.
- Serve with Lemon Wedges and Crusty Bread: For a classic touch, serve your paella with lemon wedges on the side. A slice of crusty bread is great for soaking up every bit of the flavorful broth mixture!
📖 Substitutions & Variations
Try Different Sausages: Swap Polish Kielbasa for Spanish chorizo for a smoky, traditional paella flavor, or use andouille sausage if you prefer a spicier kick. Chicken sausage is another lighter option that works well.
Experiment with Rice: If Arborio rice isn’t available, try short-grain bomba rice for a more authentic Spanish texture. Long-grain rice can work in a pinch but will create a less creamy result.
Add More Seafood: Enhance your paella by including mussels, clams, or scallops alongside the shrimp. These additions turn this into a seafood paella variation that’s just as easy and delicious.
🍴 Serving Suggestions
Pair with Crusty Bread: Serve your paella with slices of crusty bread to soak up the flavorful broth mixture. It’s a simple yet perfect way to enjoy every bite.
Add Lemon Wedges: Garnish with lemon wedges on the side for a burst of freshness that complements the smoky flavors of the sausage and saffron-infused rice.
Top with Fresh Parsley: Sprinkle chopped flat-leaf parsley over the top for a vibrant, fresh finish that adds a touch of color and flavor to the dish.
💭 Recipe FAQs
Yes, you can use long-grain rice if that’s what you have on hand, but keep in mind that it won’t absorb the chicken broth and saffron threads in the same way. Short-grain rice, like Arborio or bomba rice, is ideal for achieving the creamy, tender texture that’s characteristic of traditional paella.
To prevent sticking, make sure the rice mixture is evenly spread across the bottom of the paella pan and simmer it over medium-low heat. Avoid stirring after the liquid is absorbed to allow the flavorful crust, known as "socarrat," to develop. If needed, add a splash of broth mixture to keep a bit of moisture without overcooking the rice.
🥣 Storage & Reheating
Storage: Store leftover sausage and shrimp paella in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before sealing to maintain its flavors and texture.
Freezing: Paella can be frozen for up to 3 months. Transfer the cooled dish into a freezer-safe container or bag, ensuring an airtight seal to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat, adding a splash of chicken broth to restore moisture and prevent the rice from drying out. For quick reheating, use a microwave in 1-minute intervals, stirring in between to heat evenly.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Sausage and Shrimp Paella
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Paella pan or a 3-inch-deep, 12-inch ovenproof skillet
- Medium saucepan
- Cutting board
- Chef's Knife
- Wooden spoon
Ingredients
- 3 ½ cups chicken broth
- 1 teaspoon saffron threads
- 1 lb smoked Polish Kielbasa sausage sliced
- 1 medium red bell pepper cut into thin strips
- 1 medium green bell pepper cut into thin strips
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 1 14.5 ounce can diced tomatoes with herbs, undrained
- 2 ¼ cups Arborio rice or short-grain rice
- 1 cup dry white wine or nonalcoholic white wine
- ½ lb medium shrimp cooked peeled deveined, thawed if frozen, tail shells removed
- 1 cup sweet peas frozen
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the Broth: Heat 3 ½ cups of chicken broth in a medium saucepan over medium heat, stir in 1 teaspoon saffron threads, and let it infuse for 5 minutes; set aside.
- Cook the Sausage: Heat a paella pan over medium heat, cook 1 lb sliced Polish Kielbasa for 5 minutes, stirring occasionally, until browned; move to one side of the pan.
- Cook the Vegetables: Add 2 tablespoons of olive oil to the pan and sauté 1 medium red bell pepper, 1 medium green bell pepper, and 1 chopped onion for 5 minutes over medium-high heat until crisp-tender; stir in 2 chopped garlic cloves and 1 can of diced tomatoes, and bring to a boil.
- Combine Rice and Broth: Stir in 2 ¼ cups Arborio rice, 1 cup white wine, and the saffron-infused broth; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Add Shrimp and Peas: Stir in ½ lb cooked shrimp and 1 cup frozen peas, cover, and simmer for 10 minutes, until the rice is tender.
- Garnish and Serve: Sprinkle 2 tablespoons of fresh parsley over the paella and serve immediately.
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Comments
No Comments