Name: Chicken Sausage and Shrimp Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Description

Prepare this classic feast for your entire family. Perfect for a summer dinner party.

Ingredients

Scale

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

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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.