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.
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