Judie’s Paella with Sausage, Chicken, and Shrimp
Yield: 4 big servings with leftovers
1 pound bulk sausage (I use Jimmy Dean regular)
1 large onion, finely chopped
2 cloves garlic, minced (or to taste)
2 cups sliced mushrooms (optional)
½ bunch flat-leaf parsley, chopped
Large pinch of saffron
1 tablespoon paprika
1, 15-ounce can whole tomatoes, hand-crushed
3 cups deboned deli chicken meat, chopped or torn into bite-size pieces
2 cups short-grain rice (Often suggested is Spanish rice, Bomba, but it’s easier to find Arborio.)
4 cups chicken stock plus more as needed
Salt and pepper to taste
1 cup frozen peas or lima beans
24 raw large shrimp, peeled
- Brown sausage in a Paella pan or very large skillet. When done, remove to a platter. To the pan, add onion, garlic, and mushrooms and cook until soft. Add saffron and paprika and stir well to spread flavors.
- Add tomatoes and simmer until thickened and slightly caramelized. Add chicken and rice and stir to coat everything well. Stir in cooked sausage and chicken stock. Simmer over low heat for 15 – 20 minutes, stirring often and adding more stock if needed. (Cooking with rice is not exact – some rice may absorb more liquid than others.)
- When rice is tender, stir in peas and then place shrimp on top, pushing down into hot mixture. Cook 5 – 10 minutes, or until shrimp is done.
- Turn heat to medium and cook, without stirring, for a few minutes to allow the rice to form a crust on the bottom of the pan. This crust is called “socarrar,” which means “to toast.” Don’t worry if you omit this step – your paella will be delicious no matter what.