SAUSAGE AND SHRIMP PAELLA
Enjoy a Spanish standard at home! Saffron gives rice, chorizo, shrimp and vegetables a pretty golden color.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
- Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
- Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.
Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 105 mg, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 6 g, TransFat 0 g
EASY PAELLA WITH SAUSAGE & SHRIMP
Sausage, shrimp, peas, and our saffron rice mix make this the easiest paella you'll ever make. Better yet, it can also be made in a rice cooker. See more on this one-of-a-kind recipe!
Provided by Carolina® Rice
Yield 6
Number Of Ingredients 9
Steps:
- Seared sausage, succulent shrimp, simple veggies and our Carolina® Yellow Seasoned Rice mix made this recipe a divine dish for everyone to enjoy. Make this paella and knock the socks off of your fellow guests. Step 1
- In a large saucepan add rice mixes, water, oil, onion, and sausage. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and stir in shrimp, peas and green onions. Cover and let stand 5 minutes. Serve garnished with pepper strips, if desired. Step 2
- Rice Cooker Version: Combine all ingredients, except shrimp, peas, green onions and peppers in a rice cooker. Step 3
- Follow the manufacturer's instructions for white rice. When the cooking cycle is finished, stir in shrimp, peas and green onions. lose lid and let stand 5 minutes. Step 4
- Served garnished with peppers, if desired.
EASY SHRIMP AND SAUSAGE PAELLA RECIPE
Easy Shrimp and Sausage Paella Recipe: A flavorful, fragrant and quick Spanish style paella recipe that's super easy to make.
Provided by Molly Kumar
Categories Entree
Time 25m
Number Of Ingredients 16
Steps:
- Heat oil in a Paella Pan or 10.25" Frying Pan.
- Add chopped onions and saute.
- Now, add garlic, rosemary and saute for 1/2 minute over medium heat.
- Add the chopped sausage and saute till golden brown in color or cooked slightly.
- Add Diced Tomato, green chili, cumin, paprika, salt and saute for 1-2 minutes over low heat.
- Add the saffron, rice and saute for a minute over medium heat.
- Finally add water and saute everything together and then cover the pan and cook on high heat for 5 minutes.
- After 5 minutes, reduce the heat to low and let it cook for another 11 minutes (don't touch the rice now).
- after 11 minutes, you'll see most of the water would be absorbed by the rice and place shrimps and peas on top.
- Cover and cook for another 5 minutes.
- Sprinkle chopped cilantro on top and place lemon wedges either on top or the side.
- Turn off the heat and transfer the Paella to table (use the same pan to serve).
- Enjoy with Family and Friends.
Nutrition Facts : Calories 325 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 30 grams fat, Fiber 2 grams fiber, Protein 45 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2, Sodium 500 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SHRIMP AND SAUSAGE PAELLA
From Cooking Light Magazine, September 2007. I've heard you can use tumeric instead of saffron, just use half the amount. I haven't tried this so I'd be interested in hearing if anyone has.
Provided by lazy gourmet
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.
Nutrition Facts : Calories 406.2, Fat 13.2, SaturatedFat 4.6, Cholesterol 113.3, Sodium 677.8, Carbohydrate 47.5, Fiber 3.2, Sugar 7.5, Protein 23.7
EASY PAELLA
An easy to make paella using chorizo, chicken, and shrimp.
Provided by mls
Categories World Cuisine Recipes European Spanish
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
EASY PAELLA
You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 12
Steps:
- In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
- Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
- Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.
Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g
FAST AND EASY SHRIMP PAELLA
A wonderful recipe adapted from Glamour magazine's "How to anything better guide" in the April 2005 issue. A gorgeous one-dish dinner!
Provided by joannarose
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Warm the stock in a saucepan along with saffron.
- In a large ovenproof skillet, add olive oil over medium heat.
- A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes.
- Add paprika and cumin and cook 1 minute more.
- Add rice and cook, stirring occasionally, until glossy, 1-2 minutes.
- Stir in the shrimp and season with salt.
- Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top.
- Garnish with parsley, serve immediately.
- *For shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools.
- Strain and use.
Nutrition Facts : Calories 216.7, Fat 11.6, SaturatedFat 1.8, Cholesterol 221, Sodium 255.9, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 24.1
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