Shrimp And Sausage With Saffron Rice Food

SHRIMP & SAUSAGE WITH SAFFRON RICE

Steps:

• Heat the oil in a wok or large saucepan over med high heat.
• Add sausage and brown about 5 minutes total.
• Reduce heat to medium and add the onion.
• Cook, stirring occasionally for 5 minutes.
• Spoon off most of the fat.
• Add wine and cook for 2 minutes.
• Add broth, saffron, and rice and bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes.
• Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
• Season with salt and pepper.
• Garnish with the fresh cilantro.

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

SHRIMP AND SAUSAGE WITH SAFFRON RICE

Steps:

• Heat the oil in a large frying pan over medium hight heat. Add the sausage and brown on both sides - about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes.
• Drain off the grease. Add the broth and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in the shrimp, cover, and cook for an additional 5 minutes. Remove from heat.
• Season with salt and pepper.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.