Mom2's Shrimp & Sausage Paella
My stepmom (Mom2 as I call her) used to make this when I lived at home all the time, and it was always one of my favourite meals. When I moved away, I made sure to get the recipe. Makes a huge batch, so there's always plenty of leftovers, and it's delicious!
My stepmom (Mom2 as I call her) used to make this when I lived at home all the time, and it was always one of my favourite meals. When I moved away, I made sure to get the recipe. Makes a huge batch, so there's always plenty of leftovers, and it's delicious!
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic chopped
- 1 teaspoon dried thyme
- 1/2 cup fresh parsley chopped
- 1 pound hot italian sausage cut into 1 inch sections
- 2 whole onions coarsely chopped
- 1 whole red pepper coarsely chopped
- 1 whole green pepper coarsely chopped
- 1 28oz can whole tomatoes do not drain
- 2 cups parboiled rice
- 1 pound shrimp
- Carbohydrate 14.2429356248711 g
- Cholesterol 134.88 mg
- Fat 21.9729862499795 g
- Fiber 1.26048750254893 g
- Protein 26.185564999978 g
- Saturated Fat 7.35968937499468 g
- Serving Size 1 1 Serving (415g)
- Sodium 839.93374999997 mg
- Sugar 12.9824481223222 g
- Trans Fat 1.48727124999662 g
- Calories 366 calories
Step-by-step
- Prep is pretty straightforward: coarsely chop all the vegetables, peel the shrimp, and cut the italian sausage into 1 inch segments.
- In a large heavy pot, heat oil over medium heat.
- Add the sausage, and cook until browned.
- Add the onions and garlic and cook for 3 minutes, or until the onions have softened, stirring regularly.
- Add the peppers and tomatoes, breaking up the tomatoes in the pot with the back of a wooden spoon.
- Add the chicken stock, and spices, and bring to boil.
- Once boiling, stir in the rice, reduce heat, cover and simmer for 25 minutes, or until most of the liquid is absorbed.
- Add the shrimp. If the shrimp are pre-cooked, heat until the shrimp are heated through. If the shrimp are raw, heat until they are cooked through.
- Stir in parsely, and enjoy!
The Hidden Prep Logic
The ingredient list omits the critical workflow sequence required to manage raw proteins and dense root aromatics simultaneously without scorching the pot. Coarsely chopping onions, red peppers, and green peppers to uniform one-inch dimensions ensures they soften alongside the sausage rather than dissolving into mush. Browning the hot Italian sausage first renders essential pork fat that coats the heavy pot bottom, establishing the foundational flavor base before garlic enters the heat and risks turning bitter.Managing Liquid and Rice
Achieving properly tender grains depends entirely on maintaining a steady, low simmer once the chicken stock and parboiled rice reach a rolling boil. Covering the heavy vessel tightly traps steam so the rice absorbs the surrounding tomato juices and spices evenly over the twenty-five-minute window. While substituting parboiled rice for traditional short-grain varieties prevents clumping, it absorbs less starch, yielding a looser texture than authentic Spanish iterations.Protein Timing Mechanics
Adding seafood requires precise temperature control because overcooked shrimp turns rubbery within seconds. Raw shrimp should be folded into the simmering mixture only during the final minutes of cooking, utilizing residual heat to turn them opaque and pink. Incorporating fresh chopped parsley at the very end brightens the heavier pork and tomato profile just before serving.
