Shrimp and Sausage Paella

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 24%
  • Fat: 9.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 31.7g
  • Carbohydrate: 34.8g
  • Fiber: 2.8g
  • Cholesterol: 189mg
  • Iron: 5mg
  • Sodium: 691mg
  • Calcium: 86mg


  • 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


  1. Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.
  2. 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.
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