Sausage and Shrimp Paella

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Saffron

  Spices

  1 tsp or 0.7g

• Chicken broth

  Soup, canned, ready-to-serve

  2 ¼ cup or 540g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chorizo Sausage

  La Banberita - Walmart

  8 oz or 227g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  2 cloves, minced or 6g

• White rice

  Short-grain, raw

  1 ⅓ cup or 267g

• Peas

  Green, raw

  ½ cup or 73g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Red bell pepper

  Sweet, raw

  1 ⅓ tbsp or 12g

Directions

1. Saute leftover Shrimp Shells in oil until pink in color, then add saffron and Chicken stock. Simmer for 20 min, on low. Strain and reserve stock. Keep Hot, or reheat prior to adding.
2. Preheat oven 425. In pan that is oven safe, over med heat, Saute sliced sausage until lightly browned. Then add chopped onion. Saute until onion is translucent. Add garlic and Saute for 1 min.
3. Add Rice and Saute for one min until it is coated in oil. Add Peas. and distribute rice mixture evenly over pan.
4. Add Shrimp and Bell peppers to pan, Sprinkle over Paprika, Salt and Cayane and increase heat to high. When pan is sizzling pour over hot stock. Shake pan lightly to distribute stock.
5. Put pan in preheated Oven and bake for 20 mins. Return to stovetop on med-high until Rice is done. Usually 3 mins. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful

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