This is my go-to party dish because it seems fancy and expensive. Stretch a pound of shrimp by slicing them in half lengthwise, so it looks like there’s a ton of shrimp in the pan. When I serve it to my family we’re all thinking the same thing: leave some for leftovers tomorrow.
Ingredients
2 tablespoons olive oil
1 yellow onion, finely chopped
12 ounces chorizo or other spicy sausage, sliced 1⁄2″ thick
1 large green bell pepper, finely chopped
4 garlic cloves, finely minced
2 cups long-grain white rice
1 can (14.5 ounces) diced tomatoes, undrained
1⁄2 cup dry white wine
3–31⁄2 cups chicken broth, homemade or store-bought
1⁄4 teaspoon crushed saffron threads
1⁄2 teaspoon salt
1 pound (25-30) large peeled and deveined shrimp
1⁄4 cup chopped fresh flat-leaf parsley
1 lemon, cut into wedges
Make the paella base. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until it’s soft, about 5 minutes. Add the sausage, bell pepper, and garlic and cook until the sausage is lightly browned, about 5 minutes. Stir in the rice, tomatoes, and wine, scraping any brown bits off the bottom of the pan.
Cook the rice and seafood. Add 3 cups of the broth, the saffron, and salt, and bring to a boil. Reduce the heat to medium, cover, and simmer until the rice is cooked through but still firm, about 20 minutes, adding the remaining 1⁄2 cup broth if the pan seems dry before the rice is done. Add the shrimp, cover, and cook until the shrimp are pink, 2 to 3 minutes longer. Season to taste with salt, sprinkle with parsley, and serve immediately with lemon wedges.
Tags: company, eating out at home, entertaining, seafood, spanish
Permalink: http://www.myd2d.com/2009/12/paella-with-spicy-sausage-and-shrimp/
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1 Comment
This looks fantastic and I am making it tonight!
I grew up down the street from Fred and he babysat me when I was young! I ordered your book and am excited to see you on the Today show tomorrow!