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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