This chicken sausage and shrimp paella recipe is a sponsored post by Sprouts Farmers Markets. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Celebrate National Picnic Month with a Chicken Sausage and Shrimp Paella
July is National Picnic Month and I’m ready! Time to head outside, enjoy the warmth of the California summer afternoons and cook up our favorite picnic foods.
Paella is a great dish to cook outdoors. If you don’t have the equipment it’s the perfect make-ahead-dish at home that travels well in a picnic basket and feeds entire families.
Paellas can include your favorite vegetables and meats. This time, I added peas, red bell pepper, marinated shrimp and Sprouts Old Tyme Butcher Shop Chicken Apple Sausage.
The result was a rainbow wheel of flavor. From the saffron rice, to the paprika-marinated shrimp to the seasoned chicken apple sausage, the flavors combined perfectly in every bite. I was able to find all ingredients for my paella at Sprouts. Take a walk through the produce section and get inspired! I will be adding squash, mushrooms and corn to my next paella.
Related recipe: Nopalitos and Brown Rice Salad
Serve it with a side of artichoke hearts and a squeeze of lemon juice. You will love how it all comes together into one delicious meal. Sprouts Butcher Shop Chicken Apple Sausage can be found in the meat department. Makes a great breakfast side and a great variation on hot dogs.
For more recipe inspiration, visit sprouts.com. You can also follow along on social media using the hashtag #lovesprouts.
Chicken Sausage and Shrimp Paella
Prepare this classic feast for your entire family. Perfect for a summer dinner party.
- Total Time: 45 minutes
- Yield: Serves 8
Ingredients
1 pound large frozen cooked shrimp, tail on, thawed
6 tablespoons olive oil, divided
1 tablespoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt, divided
3 cloves garlic, minced
1 teaspoon dried red pepper flakes
2 cups uncooked Arborio rice
2 bay leaves
1 cup flat leaf parsley, roughly chopped, divided
1/4 teaspoon saffron threads
1 quart vegetable or chicken broth
3 tablespoons lemon zest
1/2 cup frozen peas
2 Old Tyme Butcher Shop Chicken Apple Sausages, sliced
1/2 cup white onion, chopped
1 small red bell pepper (about 1 cup), sliced in strips
1 lemon, juiced
Instructions
Place shrimp in a medium bowl. Add 2 tablespoons olive oil, paprika, oregano, black pepper and 1/2 teaspoon salt. Toss to mix well until evenly covered. Cover and refrigerate.
Heat 2 tablespoons olive oil in paella pan or skillet over medium heat. Add garlic, red pepper flakes, rice, bay leaves, 3/4 parsley and saffron, stir until rice begins to brown a bit. Slowly stir in broth, lemon zest and add remaining salt if necessary. Bring to a boil, cover and reduce heat to medium low. Simmer for 15 minutes, add peas; cover and cook for 5 minutes more or until rice is tender.
Heat remaining olive oil in a sauté pan over medium heat. Add sausage; cook for 3 minutes. Stir in onion and bell pepper; cook for 3 minutes. Add shrimp and cook until both sides are pink. Top rice mixture with bell pepper/sausage/ shrimp mixture. Sprinkle with remaining fresh parsley, lemon juice and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
