Shrimp and Chorizo Sausage Paella

I first tried making a version of this meal at the Dish Cooking Studio thanks to Trish Magwood. This recipe has been adapted with kids in mind. I have one child who trades sausage for shrimp and two kids who prefer the sausage as long as it is not too spicy.

Shrimp and Chorizo Sausage Paella
Print Recipe
This meal is best made just before serving. If making gluten free just confirm there is no gluten in the sausage and chicken broth.
Shrimp and Chorizo Sausage Paella
Print Recipe
This meal is best made just before serving. If making gluten free just confirm there is no gluten in the sausage and chicken broth.
Ingredients
Instructions
  1. Heat oil in a large frying pan over medium heat. Add sausage and sauté until golden. It will seem like a lot of oil but it creates an almost cheese like taste when the paella is finished.
  2. Add garlic, rice, saffron, paprika and sauté 30 seconds - constantly stirring.
  3. Add 3 cups broth, diced tomatoes and a bay leaf - give it one stir and then let it boil and simmer for 10 minutes - no longer or your rice will be over done. Do not stir the rice just shake a little with the handle if you think it is sticking.
  4. Stir once and add shrimp, green beans and peppers to the top of paella and simmer another 7 minutes until liquid is evaporated. Cover if liquid evaporates too quickly or add reserved broth.
  5. Remove from heat and cover for 3 minutes. At this point you can transport your meal home. Shrimp should be fully pink before serving.
  6. Squeeze 1/2 lemon over paella, stir, remove bay leaf and taste. Add any seasoning if necessary - I usually add 1/2 teaspoon kosher salt.
  7. Serve immediately with a wedge of lemon on the side.
Powered byWP Ultimate Recipe

Sticky Tips

You can also use a spicy or mild uncooked sausage just bake it in the oven before beginning the steps above.

One thought on “Shrimp and Chorizo Sausage Paella”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.