Sausage & Shrimp Paella Recipe

Name: Sausage & Shrimp Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans chicken broth; 1 teaspoon saffron thread; 1 lb smoked chorizo sausage, cooked & sliced; 1 medium red bell pepper, cut into thin strips; 1 medium green bell pepper, cut into thin strips; 1/2 cup onion, chopped; 2 garlic cloves, finely chopped; 1 (14 1/2 ounce) can diced tomatoes, undrained; 2 1/4 cups uncooked arborio rice or 2 1/4 cups long-grain rice; 1 cup dry white wine; 1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed); 1 cup English pea; 2 tablespoons fresh parsley, chopped

Servings: persons

2 (14 ounce) cans chicken broth
1 teaspoon saffron thread
1 lb smoked chorizo sausage, cooked & sliced
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1/2 cup onion, chopped
2 garlic cloves, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
2 1/4 cups uncooked arborio rice or 2 1/4 cups long-grain rice
1 cup dry white wine
1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed)
1 cup English pea
2 tablespoons fresh parsley, chopped

1
Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside.
2
Meanwhile, cook sausage in large paella pan or 3-inch deep 12-inch ovenproof skillet over medium heat about 5 minutes, stirring occasionally, until brown.
3
Move sausage to one side of pan. Add bell peppers and onion to pan.
4
Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling.
5
Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat.
6
Cover and simmer 15 minutes; remove from heat.
7
Stir in shrimp and peas.
8
Cover and simmer about 10 minutes or until rice is tender.
9
Sprinkle with parsley.

619

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (14 ounce) cans chicken broth, 1 teaspoon saffron thread, 1 lb smoked chorizo sausage, cooked & sliced, 1 medium red bell pepper, cut into thin strips, and more.

Yes, Sausage & Shrimp Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage & Shrimp Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions