Shrimp and Sausage Paella

Shrimp and Sausage Paella Recipe
Lee Harrelson
Saffron is expensive; fortunately, a pinch goes a long way.


4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 30 %
Fat 13.2 g
Satfat 4.6 g
Monofat 5.8 g
Polyfat 1.5 g
Protein 23.3 g
Carbohydrate 41.8 g
Fiber 2.7 g
Cholesterol 114 mg
Iron 5.1 mg
Sodium 626 mg
Calcium 66 mg


2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
1 cup chopped onion
1 cup chopped green bell pepper (about 1 medium)
2 teaspoons bottled minced garlic
1/4 teaspoon black pepper
1/4 teaspoon crushed saffron threads
1 1/2 cups instant rice
3/4 cup water
1/2 teaspoon dried marjoram
1 (14 1/2-ounce) can no-salt-added diced tomatoes (undrained)
1 (8-ounce) bottle clam juice
8 ounces medium shrimp, peeled and deveined


Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 1 minute. Add onion and bell pepper to pan; sauté 4 minutes. Stir in garlic, black pepper, and saffron; sauté 1 minute. Stir in rice, 3/4 cup water, marjoram, tomatoes, and clam juice; bring to a boil. Cover, reduce heat, and simmer 4 minutes or until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.

Melanie Barnard,

Cooking Light

September 2006
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