Best 7 Shrimp And Sausage With Saffron Rice Recipes

SPANISH SAFFRON RICE WITH GARLIC SHRIMP

Steps:

• Heat a large fry pan with a medium-high heat and add in a generous 2 tablespoons of extra virgin olive oil, after 1 minute add in 2 cloves garlic thinly sliced and mix with the olive oil, after 45 to 60 seconds add in 12 raw jumbo shrimp (peeled & deveined and seasoned with sea salt & black pepper), mix the shrimps around with the garlic, 1 minute later remove the shrimps & garlic from the pan and set aside
• Using the same pan with the same heat add in 1/2 onion finely diced and mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 30 seconds later add in 1 cup of round rice, 1/4 cup frozen peas, 1/2 teaspoon sweet smoked paprika, 1/2 teaspoon saffron threads and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups vegetable broth, give it a mix so everything is evenly divided, you can mix once in a while, just don´t over mix, otherwise the rice will lose it´s texture
• About 10 minutes after adding the broth, add in the garlic shrimp and evenly spread them out, after this step don´t mix the rice anymore, simmer on a medium-high heat for another 4 to 5 minutes, or until the broth has been fully incorporated into the rice, remove the pan from the heat and serve at once, enjoy!

SHRIMP AND SAUSAGE WITH SAFFRON RICE

Steps:

• Heat the oil in a large frying pan over medium hight heat. Add the sausage and brown on both sides - about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes.
• Drain off the grease. Add the broth and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in the shrimp, cover, and cook for an additional 5 minutes. Remove from heat.
• Season with salt and pepper.

SHRIMP & SAUSAGE WITH SAFFRON RICE

Steps:

• Heat the oil in a wok or large saucepan over med high heat.
• Add sausage and brown about 5 minutes total.
• Reduce heat to medium and add the onion.
• Cook, stirring occasionally for 5 minutes.
• Spoon off most of the fat.
• Add wine and cook for 2 minutes.
• Add broth, saffron, and rice and bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes.
• Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
• Season with salt and pepper.
• Garnish with the fresh cilantro.

ONE POT SAUSAGE, SHRIMP AND RICE

Steps:

• Slice the kielbasa into 1/4" rounds.
• Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.
• Add the kielbasa slices and cook them for about 10 minutes. They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.
• Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.
• Cook the peppers and onion for 10 minutes or until tender.
• Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.
• Add the paprika, onion powder, oregano, cayenne and salt.
• Half the cherry tomatoes and add them to the pot. Stir to combine.
• Add the dry, uncooked rice and stir to combine. Add the broth and stir again.
• Bring this mixture to a boil and then cover the pot, and reduce to simmer.
• Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).
• Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm.
• Chop the scallions and toss to combine.
• Taste for seasoning: add more salt if desired, or more cayenne for heat.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

DIRTY RICE WITH SAUSAGE AND SHRIMP

Steps:

• Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
• Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
• Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
• Add reserved liquid from mushrooms and scrape bottom of pan.
• Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
• Stir in rice. Cook, stirring, about 1 minute.
• Add stock, stir, and add shrimp.
• Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
• Let stand 5 minutes before serving.

EASY PAELLA

Steps:

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.