Recipe: Shrimp Paella with Turmeric, Sausage, and Peas

By Jennifer Iserloh, the Skinny Chef


Shrimp Paella with Turmeric, Sausage, and Peas

From the Skinny Chef: Turmeric gives this paella its festive yellow color, replacing the traditional use of saffron.  If you’re not a fan of peas, substitute them with a cup of corn kernels or shelled edamame.

Serves 4

3 tablespoons olive oil
3 plums large plum tomatoes, (about 1/2 pound)
1 medium white or Spanish onion, chopped
2 garlic cloves chopped
1 teaspoon salt
1 1/2 cups Arborio rice
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 cups fat-free, reduced sodium chicken broth
1 cup frozen peas
1/2 pound jumbo shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
2-3 pre-cooked chicken chorizo or spicy chicken sausage links, sliced on the diagonal
Fresh cilantro sprigs, for garnish (optional)

Heat a large stockpot over medium-high heat.  Add 2 tablespoons of the olive oil.  When the oil is hot, add the tomatoes, onion, garlic, and half the salt.  Cook 6-7 minutes, stirring occasionally until the tomatoes begin to fall apart and onions become soft.  Add the turmeric, paprika, and cayenne.  Stir to combine, cooking an additional minute until the spices are fragrant.

Add the rice and cook another 2-3 minutes, stirring once or twice until the rice takes on the color of the turmeric.  Add the stock and bring to a boil.  Decrease to a simmer and cook 12-15 minutes, uncovered, stirring occasionally until the rice is almost cooked through.  Remove from the heat and stir in peas.  Cover.

Heat a large skillet over high heat.  Add the remaining oil.  Add the sausage and brown 2-3 minutes total, turning once.  Transfer sausage to the stockpot with the rice.  Sprinkle the shrimp with the remaining salt and black pepper.  Place the skillet back over high heat and add the shrimp. Cook 5-6 minutes, stirring occasionally, until the shrimp are pink and no longer translucent in the center.  Add the shrimp to the rice and stir to combine.  Top with cilantro if using, and serve immediately.

More Herbalicious Recipes:
Baked Salmon with Mango Salsa
BBQ Sauce
Fall Corn Chowder
Spiced Popcorn Snack
Spinach Artichoke Dip


No comments yet

Leave a Reply

Notify me about new comments on this page
Hide my email
Security Image: