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shrimp and sausage paella

August 17, 2008

The great thing about paella is that you can throw in all sorts of things.  I had frozen uncooked shrimp.  And Spanish chorizo.  And inspired by the Vicarious Foodie, who was inspired by the Barefoot Contessa, red pepper, onions, chives, basmati rice, chicken stock. 

The only thing I had to buy special was saffron threads.  I have not had the fortitude to cough up $17 for a bottle of spice.  But I did it for the paella.  It was worth it.

Shrimp and Sausage Paella

1/4 cup olive oil
1/2 red onion, chopped
1 red pepper, cut into 1/2 inch strips
4 Spanish chorizo sausages, cut into 1 inch pieces
6 cloves garlic
2 cups white basmati rice
6 cups organic chicken stock
1/2 tsp saffron threads, crushed
1/4 tsp hot pepper flakes
salt and pepper
20 uncooked shrimp
zest and juice of one lemon

Heat oil in pasta pot.  Add onion, cook until softened, then do the same with the red pepper, then garlic.  Add the sausage and brown.

Dump in the chicken stock, rice, saffron, hot pepper flakes and salt and pepper.  Bring to a boil.

Turn down to medium-high and put the lid on.  Cook for 15 minutes.  Uncover, stir and turn down to simmer.  Cook for 15 more minutes.  Add more stock if it is getting too mushy.

Add shrimp, put on lid again and cook for 6 minutes.  Take off heat and add lemon zest and juice and chives.  I served it with cornbread.  The kids picked out the shrimp and piled it on our plates.  But that was ok – as I told them:  more for us!

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