Shrimp and Sausage Paella

Shrimp and Sausage Paella Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Just a small amount of saffron gives this dish a golden appearance and a pungent aroma. If you don't have saffron, double the turmeric.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 362
Caloriesfromfat 24 %
Fat 9.5 g
Satfat 3.2 g
Monofat 3.8 g
Polyfat 1.5 g
Protein 31.7 g
Carbohydrate 34.8 g
Fiber 2.8 g
Cholesterol 189 mg
Iron 5 mg
Sodium 691 mg
Calcium 86 mg

Ingredients

3 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 cup frozen green peas
1/4 cup hot water
1/4 teaspoon saffron threads
1 cup (4 ounces) thinly sliced Spanish chorizo sausage
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon bottled minced garlic
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with green pepper and oregano

Preparation

Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.

While the rice cooks, combine hot water and saffron threads in a small bowl. Heat a large nonstick skillet over medium-high heat. Add chorizo, and cook for 3 minutes or until lightly browned, turning once. Add shrimp and the next 4 ingredients (shrimp through red pepper), and sauté for 3 minutes. Add the saffron mixture and tomatoes, and bring to a boil. Reduce heat, and simmer for 4 minutes, stirring occasionally. Stir in rice and peas.

Note:

Elaine Magee, M.P.H., R.D. and Marge Perry,

July 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note