Sausage And Shrimp Paella Recipes

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EASY SHRIMP AND SAUSAGE PAELLA RECIPE



Easy Shrimp and Sausage Paella Recipe image

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

1/2 Tsp Saffron Threads (almost 2 pinches)
1/2 Tsp Cumin
1/2 Tsp Smoked Paprika
1 Tsp Salt - use as per taste
1/4 Tsp Fresh Rosemary - chopped
1 Cup Arborio Rice - you may use Spanish bomba rice
1/2 Pound Raw Shrimp
2 Medium Chicken Sausage - chopped in bite-size round pieces.
1/4 Cup Frozen Green Peas - optional
2 Cups Seafood Stock
1/2 White Onion - diced
2 Cloves Garlic - minced
1/4 Cup Diced Tomato
1 Small Green Chili - diced - optional
Fresh Chopped Parsley - for decoration
4 Tbsp Olive Oil

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

SAUSAGE AND SHRIMP PAELLA



Sausage and Shrimp Paella image

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

3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon saffron threads
1 lb cooked smoked chorizo sausage, sliced
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes with herbs, undrained
2 1/4 cups uncooked Arborio or regular long-grain rice
1 cup dry white wine or nonalcoholic white wine
1/2 lb cooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 cup frozen sweet peas
2 tablespoons chopped fresh parsley

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

SHRIMP AND SAUSAGE PAELLA



Shrimp and Sausage Paella image

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

2 links chorizo sausage (about 6.5 oz)
1 cup chopped onion
1 cup chopped green bell pepper
2 teaspoons minced garlic
1/4 teaspoon black pepper
1/4 teaspoon crushed saffron thread
1 1/2 cups instant rice
3/4 cup water
1/2 teaspoon marjoram
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) bottle clam juice
8 ounces medium shrimp, peeled and deveined

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

SHRIMP AND SCALLOP EASY PAELLA



Shrimp and Scallop Easy Paella image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

  • In a medium saucepan, heat the chicken stock until boiling.
  • In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
  • Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
  • Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
  • Decorate with the chopped parsley and lemon wedges.

ITALIAN SAUSAGE AND BELL PEPPER PAELLA



Italian Sausage and Bell Pepper Paella image

Yield Serves 2

Number Of Ingredients 9

2 links hot and/or sweet Italian sausage (about 6 ounces total)
1/2 red bell pepper, cut into 1/2-inch-wide strips
1/2 green bell pepper, cut into 1/2-inch-wide strips
1 small onion, cut into 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup Arborio or other medium-grain rice or converted rice
1/2 cup dry white wine
1 cup drained canned tomatoes, chopped coarse
1 1/2 cups water

Steps:

  • Preheat oven to 400°F.
  • Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.

SAUSAGE & SHRIMP PAELLA



Sausage & Shrimp Paella image

Make and share this Sausage & Shrimp Paella recipe from Food.com.

Provided by Sherrybeth

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans chicken broth
1 teaspoon saffron thread
1 lb smoked chorizo sausage, cooked & sliced
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1/2 cup onion, chopped
2 garlic cloves, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
2 1/4 cups uncooked arborio rice or 2 1/4 cups long-grain rice
1 cup dry white wine
1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed)
1 cup English pea
2 tablespoons fresh parsley, chopped

Steps:

  • Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside.
  • Meanwhile, cook sausage in large paella pan or 3-inch deep 12-inch ovenproof skillet 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 571.5, Fat 23.3, SaturatedFat 8.5, Cholesterol 93.1, Sodium 1192.5, Carbohydrate 55.8, Fiber 4, Sugar 5, Protein 27.1

SPANISH-STYLE PAELLA



Spanish-Style Paella image

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

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

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.

PAELLA



Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories     World Cuisine Recipes     European     Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

  • Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
  • Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
  • Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

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