Shrimp and Sausage Paella

Shrimp and Sausage Paella
Photo by Photography: Becky Luigart-Stayner


  • 1 ½ pounds medium shrimp, peeled and deveined
  • 1 cup (4 ounces) thinly sliced Spanish chorizo sausage
  • 3 (3 1/2-ounce) bags boil-in-bag long-grain rice
  • ½ teaspoon paprika
  • 1 (14.5-ounce) can diced tomatoes with green pepper and oregano
  • ¼ cup hot water
  • 1 cup frozen green peas
  • + 4 more ingredients
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon ground turmeric
    • 1 teaspoon bottled minced garlic
    • ¼ teaspoon saffron threads

Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside. While the rice cooks, combine hot water and saffron threads in a small bowl. Heat a large nonstick skillet over medium-high heat. Add chorizo, and cook for 3 minutes or until lightly browned, turning ...

View full recipe at My Recipes


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