Print This Recipe Written by Chacha on Oct 18th, 2013 in Casseroles & One-Dish Meals, Latin, Recipe, Rice, Sausage, Shrimp | No Comments

Servings: 4


  • 1 pound large shrimp, peeled and deveined, shells reserved for the shrimp stock
  • 3 1/2 cups shrimp stock, recipe follows
  • A generous pinch of saffron threads (Note: You can use 1/2 teaspoon turmeric powder or 1/2 teaspoon bijol if saffron is not available. The recipe will taste as good and you will get the yellow color called for. Bijol is a condiment found in stores catering to Hispanics.)
  • 1/4 cup hot chicken broth (preferably homemade)
  • ¼ cup good-quality white wine
  • 2 cups white long-grain rice (preferably not converted)
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound smoked sausage, sliced into 1/4-inch round
  • 1 large onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • ½ green bell pepper, seeded and finely chopped
  • ½ Poblano or banana pepper, seeded and finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, smashed, peeled and finely chopped
  • 1 large ripe tomato, finely chopped
  • Crushed red pepper flakes, to taste
  • 6 dashes hot sauce (preferably Tabasco)
  • 1/4 cup Spanish Sherry (preferably Jerez)
  • 1 (10-ounce) package frozen peas
  • Fresh flat-leaf parsley leaves, chopped

Special equipment

  • A large ovenproof skillet with a lid


Dissolve the saffron in the ¼ cup hot broth and combine with the ¼ cup wine. Set aside.

Put the rice in a bowl and cover with hot water. Stir and leave to soak for 10 minutes. Drain, rinse in cold water and drain again. Set aside.

Preheat the oven to 425 degrees F.

Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the sausage. Cook for 4 to 5 minutes, or until the sausage is lightly brown. Remove to a plate and set aside.

Add 2 tablespoons olive oil to the skillet. Add the onion and peppers; season with salt and pepper to taste. Cook until the vegetables are crisp-tender, about 6 minutes. Add garlic, tomatoes, crushed pepper, hot sauce, saffron-wine mixture and bay leaf. Cook for 2 minutes.

Stir in the rice and cook for 2 minutes.

Add shrimp stock. Mix well to distribute rice evenly in skillet (Note: the rice should not be exposed, it should be below the liquid so it cooks evenly). Check for seasoning. Adjust if necessary. When it starts to simmer; place the lid on the skillet and place in the oven. Bake for 15 minutes. Then, lower oven temperature to 350 degrees and bake for 15 more minutes, or until the rice is cooked.

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the sausage. Cook for 4 to 5 minutes, or until the sausage is lightly brown. Set aside.

Remove skillet from the oven; add the shrimp, peas, sausage and sherry. Turn over carefully from the bottom with a fork, to distribute the flavors evenly. Cover the skillet. Turn off the oven and allow the paella to steam for 15 minutes in the oven.

Remove from oven. Garnish with parsley. Serve immediately.

For the shrimp stock:

  • 1 tablespoon olive oil
  • Reserved shrimp shells
  • 1/2 carrot, roughly chopped
  • ¼ onion, chopped
  • 5 black peppercorns
  • Water
  • Kosher salt
  • Freshly ground black pepper

In a 3 qt. saucepan heat one tablespoon of the olive oil over medium-high heat. Add the quarter chopped onion and the carrot. Cook until slightly softened, about 5 minutes. Add the shrimp shells and cook, stirring constantly until shells are pink and fragrant. Add water to just past the level of the shrimp shells and the peppercorns; season with salt to taste. Bring to a boil and immediately reduce to a simmer. Cover. Simmer for 30 minutes. Strain stock and reserve. Discard the shells.


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