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Sausage and Shrimp Paella

This sausage and shrimp paella is packed with smoky sausage, tender shrimp, and saffron-infused rice that’s bursting with flavor. It’s a simple, one-pan dish that feels fancy enough for a special occasion but easy enough to whip up any night of the week!
Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 328kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 328kcal | Carbohydrates: 65g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 514mg | Potassium: 225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 45mg | Calcium: 23mg | Iron: 4mg