Shrimp and Sausage Paella
INGREDIENTS
4 tbsp. olive oil*
½ white onion*, diced
2 cloves garlic*, minced
¼ tsp. fresh rosemary*, chopped
2-4 medium sausages (any kind you like, avoid spicy for kids), chopped in bite-sized pieces
½ cup diced tomato*
½ tsp. cumin*
½ tsp. smoked paprika*
1 tsp. salt*
½ tsp. saffron threads
1 cup Arborio rice*
2 cups chicken stock*
1 lb. raw shrimp*, thawed if frozen
½ cup frozen green peas*
Fresh parsley
Lemon wedges*
DIRECTIONS
Heat oil in a large frying pan over medium heat. Add the chopped onions and sauté for 3-5 minutes. Add the garlic and rosemary and continue to cook for about a minute, taking care not to burn the garlic. Add the chopped sausage and cook until golden brown. Add the diced tomato, cumin, paprika, salt and sauté for 1-2 minutes over low heat. Add the saffron and rice, and sauté for a minute over medium heat. Lastly, add the chicken stock and stir everything together. Cover the pan and cook over high heat for about 5 minutes. Reduce the heat to low and continue to cook for another 10 minutes (don’t move the mixture around during this time).
Place the shrimps and peas on top of the rice mixture. Cover and cook for another 5 minutes. Add a bit more chicken stock if the mixture looks dry. Sprinkle with chopped parsley and add a lemon wedge to each serving. Enjoy!
Wine Pairing
Sauvignon Blanc, Pinot Noir
Kid Version
My older daughter enjoys this dish. For my younger daughter, I serve her pieces of sausage, peas and chopped tomatoes. I also add a side of something we have leftover (ex. – cooked brown rice, roasted potatoes, mac and cheese, whatever you have on hand).
