Sausage & Shrimp Paella
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken sausage – 1 cup, cut into ¼ inch roundels
  • Shrimps – 500 gms, peeled and deveined
  • Onion – 1, large, finely chopped
  • Garlic – 10 to 12 cloves, minced
  • Vegetable oil – 2 tbsp
  • White rice – 1 cup, uncooked
  • Salt – 2 tsp
  • Paprika – 1 tsp
  • Green peas – ½ cup, fresh or frozen
  • Red bell pepper – 1, small, cut into thin strips
  • Saffron infused shrimp stock – 2 cups, hot
  • Fresh parsley leaves to garnish
  1. Heat oil in a shallow skillet. If possible, get hold of the classic paella pan. If not go ahead and use a similar pan as I have used shown in the video.
  2. Tip in the sausage roundels and sauté for 5 minutes on medium heat.
  3. Once the sauce turns little golden on the edges, add the chopped onion and minced garlic. Sauté for 5 to 10 minutes on medium flame until onions turn translucent and soft.
  4. Next add in the uncooked rice and stir well. Season with half of the salt and paprika. Tip in the green peas and mix everything well. Sauté them for 5 more minutes.
  5. Now flatted the rice using a spatula keeping as much an uniform distribution of sausage and peas as possible.
  6. Then arrange the shrimps in a circular fashion until the rice is fully covered. Arrange the bell pepper strips in the gaps between the shrimps. Season the shrimps with remaining salt and paprika.
  7. Now pour in the hot saffron infused shrimp stock making sure all the rice is well inside the liquid. Give the skillet a little shake.
  8. Simmer the paella for 20 minutes until all the liquid is absorbed and the rice is all cooked through. Just in case your rice is not cooked with 2 cups of stock, add another half cup of boiling water around the edges and cover for 5 more minutes. Once the liquid is fully absorbed, your rice will be completely cooked.
  9. Sprinkle freshly chopped parsley and serve hot. Enjoy!
Recipe by Flavor Quotient at