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10.06.2011

Shrimp and Sausage Paella


This recipe was supposed to be my little secret.

Actually, it should have been a GIANT secret. 

I mean it, I should not be sharing this with you.  I should be reserving this delicious, rich-tasting Paella recipe for when you come over on a Saturday night for dinner, where I will feign modesty upon denying that I slaved all afternoon for your stomachs and taste buds.

But here I am spilling the beans.  Now you can't say I never do anything for you!

What's the big secret, you ask?   Relative to how delicious and satisfying this meal is, the recipe is super easy.  I mean, like, scary easy.  And fast.  I was amazed at how quickly this came together.  And who doesn't need a recipe that can impress on a weekend, but can also rock dinner on a busy weeknight?

A word on authenticity.  Traditional paella recipes vary widely, but many include saffron, which I've chosen to omit.  As far as weeknight ingredients go, saffron is a little expensive for my liking.  Don't judge me.  I have no doubt that it would take this recipe to another level, but this recipe certainly held its own without it. 

I also used frozen shrimp, but you can certainly use uncooked, fresh shrimp.  You can certainly add scallops, or any other seafood, and you can certainly substitute Chorizo or Andouille sausage instead of turkey sausage.  I was going for quick, easy, and healthy, and I was not disappointed!

Shrimp and Sausage Paella
Inspired by traditional Paella recipes
Yields 4 servings


Ingredients:
2 tbs extra virgin olive oil
1 yellow onion, diced
1/2 tbs salt
1 tbs smoked paprika
2 garlic cloves, minced
1 tbs tomato paste
1/4 cup dry white wine, or white wine vinegar
1-14 oz. can artichoke hearts, drained, rinsed, and chopped
1/2 lb shrimp, peeled, deveined, tails removed
1/2 lb turkey sausage links, sliced into rounds
1 c instant brown rice
1 c low-sodium chicken broth
1 tbs flat leaf parsley, chopped

Preparation:
Heat the oil in a large skillet over medium heat.  Add the onion, salt, and paprika, and cook for about 8 minutes, stirring occasionally, until the onion is tender and browned.  Add the garlic and cook an additional 30 seconds, stirring constantly.



Stir in the tomato paste, and cook 2 minutes.  Add the wine or vinegar, artichoke hearts, shrimp, and sausage, and stir well to mix.



Stir in the rice and chicken broth, cover, and cook until the liquid is evaporated, about 10 minutes.



Top with the parsley and serve immediately.

1 comment:

Joanne said...

A quick and easy dish that also impresses is priceless. I'm so glad you shared it with us! Now I can look forward even more to stopping by for dinner. :P

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