Shrimp And Sausage Paella

Use high-quality ingredients for the best flavor, especially the broth and seafood.

Let the paella rest after cooking for a few minutes to allow flavors to meld.

Add lemon wedges for serving to brighten the rich flavors of the dish.

Don't stir the paella once the broth is added; this allows the rice to develop a nice crust (called "socarrat").

Try adding other vegetables such as bell peppers or peas.

If you prefer a bit of spice, add crushed red pepper flakes or diced jalapenos.

To play up the authentic flavor, add some smoked paprika to the dish.

Tan the socarrat by increasing the heat for the last couple of minutes of cooking.

Serve with a drizzle of olive oil or a spritz of fresh lemon juice for additional brightness just before serving.

What is paella?

Paella is a traditional Spanish rice dish that originated from Valencia. It is typically cooked in a wide, shallow pan and can include a variety of ingredients such as meats, seafood, vegetables, and spices, often with saffron for flavor and color.

Can I use a different type of sausage?

You can substitute other types of sausage, such as andouille or chorizo, for different flavors. Adjust the spices accordingly based on the sausage you choose.

What kind of rice is best for paella?

Short-grain rice, like Bomba or Calasparra, is ideal for paella because it has a higher starch content, which allows it to absorb flavors without becoming mushy.

Can I use fresh tomatoes instead of canned stewed tomatoes?

You can use fresh tomatoes, but you'll need to peel and chop them. Blanching them in hot water for a minute can make peeling easier.

Is there a substitute for clam juice?

If you don't have clam juice, you can use vegetable broth or additional chicken broth, though the flavor will change slightly.

Can I make this paella in advance?

While paella is best served immediately, you can prepare the ingredients ahead of time. Cooked paella can be stored in the refrigerator for a day but may lose some texture.

What can I serve with paella?

Paella is often served with a simple green salad, crusty bread, or a light dessert. A glass of white wine or sangria also pairs well.

Can I use a different kind of shellfish?

You can substitute other shellfish like shrimp, crab, or even lobster, but be aware that cooking times may vary with different types.

How do I know when the shrimp and shellfish are done?

Shrimp should turn pink and opaque, and shellfish like clams and mussels should open up when cooked. Discard any that do not open.

What if my paella is too watery?

If your paella is too watery, you can increase the heat slightly to help evaporate excess liquid. Avoid stirring to keep the rice from becoming mushy.

Can I use frozen shrimp and shellfish?

Yes, frozen shrimp and shellfish are perfectly fine to use. Just make sure they are thawed before adding them to the paella.

Can I prepare the base in advance and add seafood later?

You can prepare the rice base and store it in the refrigerator. Just reheat it gently before adding the seafood to prevent overcooking.

What type of pan should I use?

A paella pan is preferred as its wide, shallow shape promotes even cooking and allows for a crispy crust on the bottom. A wide, shallow skillet can be a good alternative.

What if I can't find saffron?

You can omit it or use a pinch of turmeric for color, which is commonly used as a less expensive alternative, but the flavor will not be the same.

Paella Pan or Wide, Shallow Skillet: A specialized pan designed for making paella that has a large surface area, allowing for even cooking and the development of a crispy bottom layer of rice. If a paella pan is unavailable, a wide, shallow skillet can serve as a suitable alternative.

Measuring Cups and Spoons: For measuring out the olive oil, rice, onion, clam juice, chicken broth, white wine, and other ingredients.

Slotted Spoon: Used to remove the cooked Italian sausage from the pan without taking excess oil.

Wooden Spoon: Helpful for stirring the rice, onion, and turmeric mixture as well as pressing down the peas and arranging the seafood in the pan.

Heatproof Lid: Necessary to cover the pan while the paella is cooking to make sure the heat circulates properly and allows the shrimp, clams, and mussels to cook.

Sharp Knife: For cutting the Italian sausage and onions.

Cutting Board: Provides a stable surface for chopping.

Crusty Bread: A simple, warm baguette or rustic loaf is perfect for scooping up any remaining rice from the paella.

Grilled Vegetables: Seasonal veggies like bell peppers, zucchini, and eggplant, brushed with olive oil and grilled, would contribute some sweetness. They make a lovely side that enhances the coastal vibe of the dish.

Green Salad: A crisp salad with mixed greens, dressed lightly with lemon and olive oil, offers a refreshing contrast to the warm, savory paella.

Spanish Flan: For dessert, a creamy Spanish flan would be a delightful way to end the meal. Its caramel notes and smooth texture would provide a nice balance to the savory flavors of the paella.

Olives: A bowl of marinated olives can serve as a great appetizer. Their briny flavor can prime the taste buds for the richer paella while adding an authentic Spanish vibe to the meal.

Wine Pairings
Chardonnay: A buttery Chardonnay with hints of oak will complement the richness of the sausage and the seafood without playing tug-of-war with the flavors. Look for one that's had a little time in the barrel for that creamy mouthfeel.

Sauvignon Blanc: This zesty white wine, especially those with citrus and herbaceous notes, will pair beautifully with the shrimp and seafood, cutting through the rich flavors of the paella.

Albarino: If you're feeling a bit adventurous, go for an Albarino. It's bright and aromatic, with stone fruit and a touch of salinity that works wonders with seafood.

Other Alcohol Pairings
Garnacha: This medium-bodied red has bright red fruit flavors and a hint of spice that can stand up to the sausage while still playing nice with the seafood. It won't overpower the dish, making it a friendly pairing.

Cerveza (Spanish Lager): A cold Spanish lager, like Estrella Damm, is a refreshing match. Its light malty sweetness and crispness work well to balance the savory elements of the paella.

Gin and Tonic: A classic, but hear me out! A gin and tonic with a sprig of rosemary or slice of cucumber can bring out the herbaceous notes in your dish.

Non-Alcoholic Pairings
Sparkling Grapefruit Soda: This citrusy fizz will cut through the heartiness of your paella. Look for one that's a tad less sweet to keep it bright and lively!

Mocktail Sangria: Mix up some grape juice, sliced fruit (think citrus and berries), and a splash of soda water. It feels festive and fruity without the boozy side effects.

Herbal Iced Tea: Brew some herbal tea, like a chamomile or mint, and serve it chilled. It's refreshing and can add a nice fragrant note that complements the spices in your paella.