Sausage Shrimp Paella Food

SEAFOOD AND SAUSAGE PAELLA

Steps:

• Peel and devein the shrimp, reserving the shells.
• Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.
• In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.
• Strain, discard the solids, season with salt, and set aside.
• Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.
• Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.
• Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.
• Transfer the broth to a saucepan and stir in the saffron threads, set aside.
• Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside.
• Season the fish with salt.
• Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.
• Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.
• Add olive oil and onion to the pan.
• Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.
• Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.
• Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).
• Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.
• Add the bay leaf, peas, and green beans.
• Add the broth and mussels. Be sure to push the mussels down into the broth.
• Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.
• Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.

EASY SHRIMP AND SAUSAGE PAELLA RECIPE

Steps:

• Heat oil in a Paella Pan or 10.25" Frying Pan.
• Add chopped onions and saute.
• Now, add garlic, rosemary and saute for 1/2 minute over medium heat.
• Add the chopped sausage and saute till golden brown in color or cooked slightly.
• Add Diced Tomato, green chili, cumin, paprika, salt and saute for 1-2 minutes over low heat.
• Add the saffron, rice and saute for a minute over medium heat.
• Finally add water and saute everything together and then cover the pan and cook on high heat for 5 minutes.
• After 5 minutes, reduce the heat to low and let it cook for another 11 minutes (don't touch the rice now).
• after 11 minutes, you'll see most of the water would be absorbed by the rice and place shrimps and peas on top.
• Cover and cook for another 5 minutes.
• Sprinkle chopped cilantro on top and place lemon wedges either on top or the side.
• Turn off the heat and transfer the Paella to table (use the same pan to serve).
• Enjoy with Family and Friends.

SAUSAGE & SHRIMP PAELLA

Steps:

• Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside.
• 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.
• Move sausage to one side of pan. Add bell peppers and onion to pan.
• Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling.
• Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat.
• Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas.
• Cover and simmer about 10 minutes or until rice is tender.
• Sprinkle with parsley.

AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES

Steps:

• In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
• Cover, decrease heat to very low, and keep warm without simmering.
• Heat a 14-inch paella pan over medium heat.
• Swirl in the olive oil; then add the sausage.
• Cook until browned, turning occasionally, about 8 minutes.
• Transfer sausage to a large plate.
• Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
• Position oven rack in the center of oven and preheat oven the 375°.
• Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
• Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
• Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
• Pour in the warmed broth mixture; bring to a full simmer.
• Decrease heat and simmer, uncovered, for 10 minutes.
• Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
• Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
• Sprinkle the olives over the dish.
• Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
• Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

SEAFOOD, SAUSAGE AND BELL PEPPER PAELLA

Steps:

• Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar. Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use.
• Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)
• Divide remaining 1/4 cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven.
• Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan. Add saffron and mix well.
• Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels that do not open.
• Meanwhile, prepare barbecue (medium-high heat). Brush grill and lobster with vegetable oil. Place lobsters on grill shell side down. Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes. Transfer to large plate. Tent with foil to keep warm. Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes. Transfer sausages and peppers to another plate. Cut sausages into 2-inch pieces. Cut bell peppers into 1/2-inch-wide strips.
• Divide chicken, lobster, sausage, peppers and peas between Dutch ovens. Cover, remove from heat and let stand 15 minutes. Rearrange shellfish and peppers decoratively atop rice. Serve with lime and lemon wedges.

SAUSAGE AND SHRIMP PAELLA

Steps:

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

SHRIMP AND SAUSAGE PAELLA

Steps:

• Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.