Paella – Sausage and Shrimp

  • 3 poblano peppers
  • Olive oil (4 Tablespoons total)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 tablespoon paprika
  • 1/2 tablespoon smoked paprika
  • Salt to taste
  • 1 button of garlic, crushed/minced
  • 2 cups uncooked brown rice
  • 1 pinch saffron threads, crushed
  • 8 large green olives, sliced
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 1-15oz can fire roasted tomatoes mixed with 1/2 cup of water
  • 1 Spanish onion, chopped
  • 1.5 pounds (pre-cooked) chicken sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined
  1. Blacken poblano peppers
    • Place peppers under broiler in oven (or over stove element, or flame.) until charred. Rotate as needed to char all sides
    • Put peppers in ziploc baggie, tupperware, or brown paper sack for 10-15 minutes to steam a bit
    • Clean peppers by rubbing blackened skin off and removing seeds
    • Dice cleaned peppers
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add red pepper flakes, paprikas and cook for 1 minute
  3. Add salt, garlic, onion and  rice. Cook, stirring, to coat rice with oil, about 3 minutes.
  4. Stir in saffron threads, bay leaf, parsley, olives, and chicken stock. Bring to a boil, cover, and reduce heat to medium low. Simmer 40 minutes or until rice is done.
  5. Stir in poblano peppers, sausage, and shrimp. Cook until shrimp is done.

NOTE: If using uncooked sausage, brown in separate pan before adding to rice mixture.

Posted in on February 21, 2010
Recipe entered by: Lena

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