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Quick and Easy Andouille and Shrimp Paella CLINTON KELLY

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A one pot meal the whole family will love!

1 tablespoon olive oil
1/2 pound Andouille sausage (cut into 1/4-inch slices, on a bias)
1 large white onion (peeled, finely diced)
2 red bell peppers (tops removed, seeded and diced)
1 1/2 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1 1/2 cups clam broth
1 1/2 cups chicken broth
1 cup frozen peas (defrosted)
1 1/2 cups arborio rice
1 pound large shrimp (raw, peeled and deveined, tail-on)
1/2 cup parsley leaves (chopped, for garnish)
1 lemon (cut into wedges)
Kosher salt and freshly ground black pepper (to taste)

Preheat the broiler on high heat.
In a paella pan, or a large heavy bottomed skillet, heat oil over medium-high heat, add Andouille sausage and saute until golden brown, about 6-8 minutes. Add onions, and bell peppers and cook until golden brown, about 6-7 minutes. Stir in smoked paprika and cayenne. Stir in the rice, thoroughly coating in fat and cook until slightly toasted, about 3 minutes. Add clam broth and chicken broth. Bring to a boil and reduce to a simmer. Season with salt and pepper. Cook until rice is nearly tender, about 15-20 minutes. Stir in peas.
Season shrimp with salt and pepper and add to the paella. Place in preheated broiler until rice begins to crisp, and shrimp is just cooked through, about 3-4 minutes.
Remove from the broiler. Serve warm and garnish with parsley and lemon wedges.

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