|
Paella with Shrimp & Sausage |
|
Written by Robert
|
|
Tuesday, 29 July 2008 |
Ingredients
1
tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1
3/4 cups)
2 cups chopped onions
1 cup chopped red bell
pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4
teaspoon paprika
3
1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups
arborio rice or medium-grain white rice
1 pound uncooked peeled
deveined large shrimp
1 cup fresh or frozen peas
Preparation
Heat
oil in heavy large skillet over medium-high heat. Add smoked ham,
onions, and bell pepper, and sauté until golden brown, about 8
minutes. Stir in saffron and paprika, then 3 cups broth and rice.
Bring to boil. Sprinkle with salt and pepper. Cook at a lively simmer
until the rice is just tender, about 20 minutes; scatter the peas
over the top halfway through the cooking time. The paella may seem a
little soupy when it first comes off the fire, but the rice will
absorb the excess liquid in a few minutes. Nestle shrimp into rice,
and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook
until shrimp are just opaque in center, about 6 minutes. Season to
taste with more salt and pepper.
|
