Paella saute with saffron

1 servings

Ingredients

Quantity Ingredient
Chicken-flavored rice; or steamed rice
3 ounces Chorizo; or other spicy
; sausage cut into1/4
; inch dice
1½ pounds Medium shrimp; peeled and deveined
1 tablespoon Olive oil
2 Scallions; chopped
1 small Red bell pepper; seeded and chopped
2 Garlic cloves; minced
½ cup Thawed frozen peas
1 teaspoon Dried oregano
¼ teaspoon Saffron threads; crumbled
1¼ cup Homemade fish stock; or
¾ cup Bottled clam juice; and 1/2 cup water
½ cup Dry white wine
¼ teaspoon Crushed red pepper; or
Freshly ground black pepper
2 teaspoons Cornstarch
¼ teaspoon Salt
Hot pepper sauce
Chopped parsley; for garnish

Directions

1. In a large (12 inch) nonstick skillet, cook the chorizo with 2 Tbsp. of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes. With a slotted spoon, transfer the chorizo to paper towels to drain, leaving the drippings in the skillet.

2. Add the shrimp to the skillet and cook, stirring often, just until pink and firm, 2 to 3 minutes. Set aside with the sausage.

3. Add the oil to the skillet and heat over medium heat. Add the scallions, red pepper, and garlicup Reduce the heat to medium-low and cover. Cook until the vegetables soften, about 4 minutes. Stir in the peas, oregano, and saffron.

4. In a small bowl, combine the fish stock, wine, and crushed red pepper.

Whisk in the cornstarch to dissolve. Stir into the skillet and bring to a simmer. Return the shrimp and chorizo to the skillet, and cook until the sauce thickens and the shrimp and chorizo are heated through, about 1 minute. Season with salt and hot pepper sauce to taste.

5. Spoon the rice into individual soup bowls and top with the shrimp, sausage and sauce. Sprinkle with parsley and serve immediately.

Copyright credit: 1997 by Rick Rodgers © 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

Related recipes