Quick & Easy Paella - Oven Baked Sausage & Shrimp Paella Recipe

chorizo sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: scallops

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric offers color and health benefits at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat a saucepan over medium heat and add a little olive oil.

Add shrimp shells to the saucepan and sauté until they turn pinky orange and smell like grilled shrimp.

Add a big pinch of saffron to the shrimp shells and mix.

Pour in 2 and 1/4 cups of chicken broth and bring to a simmer for 20 minutes, then strain and reserve the broth.

Place a large shallow heavy bottom skillet on medium heat and add olive oil.

Add a handful of sliced linguisa sausage and cook for about 2 minutes on each side until browned.

Add diced onion and cook until translucent, about a few minutes.

Turn the heat down to medium low and add minced garlic, stirring for about 1 minute.

Add arborio rice and stir until every grain is coated with oil.

Add peas and mix in.

Even out the mixture with a spatula and place a pound of jumbo shrimp in a single layer on top.

Add sliced sweet red bell pepper in between the shrimp.

Sprinkle salt and cayenne over the shrimp.

Preheat the oven to 425°F.

Crank the heat to high and pour in the hot saffron broth, listening for sizzling.

Turn off the heat, give it a shake, and place the skillet in the oven for 20 minutes.

After 20 minutes, check the rice; it should be about 90% cooked and slightly wet.

Turn the heat to medium high and cook for about 3 minutes until the rice is perfect and tender.

Finish with a drizzle of olive oil and a generous sprinkling of freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens