Leftover Shrimp and Sausage Paella
This is what I came up with the leftovers from last night’s dinner. I had some shrimp- not too many, so I chopped them up into small pieces so a little goes a long way.
My husband loves paella, especially the kind with lots of red sauce- he is crazy about anything with red sauce.
I made this paella with arborio rice since it is creamier than the regular one. I cooked it like a risotto but didn’t stand in front of the stove, stirring constantly. Instead I added most of the broth at once and let it cook. It resulted in a very delicious and perfectly cooked paella.
To start the process, I crumbled up the leftover chorizo and cooked it with the onions and garlic. I added rose wine because that is what I was drinking. Tomato sauce and chicken broth later, I had a yummy dish. By adding the frozen peas, I had a one pot meal.
A neighbor and my daughter’s friend stopped by and joined up for dinner. They both ate up the paella and complemented on the taste.
Next time you have leftovers- make a paella!
- 4 to 5 leftover jumbo shrimp, cut in small pieces
- 2 chorizo links, cut in small pieces
- 1 large white onions, sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup Arborio rice
- ½ cup white or rose wine
- 1½ cups tomato sauce
- 2 cups chicken broth, heated
- Salt
- Juice on one lemon
- 1 cup frozen petite peas
Heat a large frying pan with the olive oil. Add the sausage pieces and sauté on medium high heat for 3 minutes. Add the onions and garlic. Saute on medium heat for 5 to 6 minutes. Add the wine, scrape any bits stuck at the bottom of the pan and bring to a boil. Add the Arborio rice and sauté for 2 to 3 minutes. Add the chicken broth and stir well. Place the lid and lower the heat to medium low. Cook for 8 to 10 minutes, stirring occasionally making sure the rice doesn’t stick to the bottom. Take the lid off and add the tomato sauce and stir. Place the lid back on and cook for another 5 to 10 minutes, stirring constantly. Take the lid off and check for doneness and seasonings. Add salt and lemon juice. Sprinkle the frozen peas and chopped shrimp and cover on low heat for 5 minutes. Take the lid off and mix well and serve.
