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Sausage & Shrimp Paella Recipe

   
 

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     Sausage & Shrimp Paella

Category   Entrees - Maindishes
Sub Category   None
Preptime   1 hour

Ingredients
olive oil
2 1/4 cup low sodium chicken stock
reserved shrimp shells from 1 lb jumbo shrimp
3/4 tbsp saffron threads
paprika
2 sausages, sliced
1/2 yellow onion, diced
1 1/3 cup Arborio rice
1/2 cup peas
 
1 lb jumbo shrimp, peeled and de-veined
1 red bell pepper, sliced into thin strips
cayenne
parsley, chopped

Instructions
Preheat oven to 425 degrees. In a large skillet on medium heat, saute shrimp shells and paprika in oil until shells turn pink-orange color. Mix in saffron and pour in chicken stock. Simmer for 20 minutes, strain, and reserve (adjusting with salt as necessary).
In a clean large skillet, saute sausage slices and onions. Mix in garlic, paprika, peas, and rice, mixing until all rice is coated in oil. Lay shrimp and bell pepper on top of everything in a single layer and sprinkle with cayenne. Gently pour in the shrimp stock you made previously, take skillet off the stove, and cook in oven for 20 minutes. To finish cooking the rice after the oven, put the skillet back on the stove on medium heat for about 3 minutes. Top with parsley and serve hot.


Originally Submitted
12/15/2014





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