Paella with Meat, Sausage, and Shrimp

Paella is a globally renowned Spanish rice dish made with rice, meat, seafood, vegetables, and spices. You can customize the ingredients as desired. This time, we present a recipe for paella with meat, spicy sausage, and shrimp.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.3 l Soup base, chicken, cube

  • 12 pieces Fish, shrimp

  • 3 spoons Oil, olive

  • 100 g Meat, chicken, breasts

  • 100 g Meat, pork, shoulder

  • 100 g Sausage, chorizo

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Saffron, dry

  • 1 teaspoon Spices, paprika

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 4 twig Parsley, fresh

  • 1 piece Bell pepper, red, fresh

  • 100 g Beans, fresh

  • 375 g Rice, white, short grain

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 6 twig Thyme, raw

  • 1 piece Lemon, fresh, without shell

Steps

  1. Rinse the chicken breasts and pork under running water and dry with paper towels. Cut all the meat into 1 cm pieces, season with salt and pepper. Peel the sausages and slice them into thin rings. Peel the onion and garlic, then finely chop them. Soak the saffron threads in two tablespoons of hot water and let them sit for 5 minutes. Wash the bell pepper, remove the stem and seeds, then finely chop it. Wash the parsley, shake it dry, and chop it.

  2. Pour the fish stock into a pot and slowly bring it to a simmer over medium heat. Rinse the shrimp under running water and drain. When the fish stock comes to a boil, add the shrimp to the pot and cook for 2 minutes. Then remove the shrimp with a slotted spoon and set aside on a plate. Let the fish stock simmer gently.

  3. Heat olive oil in a large pan. Add the meat pieces and sausage rings to the hot oil and fry them over medium heat, stirring occasionally, for about 5 minutes. Then add the onion and continue frying until the onion softens and becomes translucent. Stir in the garlic, cayenne pepper, paprika powder, and saffron with the water it was soaked in. Mix everything well and let it simmer gently for 1 minute. Add the bell pepper and peas, and cook while stirring for another 2 minutes.

  4. Stir in the rice and parsley. Pour about one liter of hot fish stock over the mixture, wait for the liquid to come to a boil, and let the paella simmer uncovered for 10 minutes. Stir once or twice in between. Season the paella with salt and pepper to taste and let it simmer for another 10 minutes. Add more fish stock if needed.

  5. When the rice is almost cooked, add the shrimp and cook for another 2 minutes. Once all the liquid has boiled away, remove the pan from the heat. Cover and let it rest for 5 minutes. Wash the thyme, shake it dry, and chop it. Wash the lemon, dry it thoroughly, and cut it into wedges.

  6. Serve the paella on plates, sprinkle with chopped thyme, and offer it with lemon wedges on the side.

Nutrition Information (Per 100g)

  • Calories: 196.64 kcal
  • Fat: 13.43 g
    • Saturated Fat: 3.5 g
  • Carbohydrates: 2.52 g
    • Sugars: 0.56 g
  • Protein: 13.29 g
  • Fiber: 0.14 g

Advice

Instead of fish stock, you can use chicken stock or water. When serving the paella, you can garnish it with a sprig of fresh parsley if desired.