Patti’s Peasant Paella

Patti's-PaellaThere is no “right” way to make Paella. The internet if flooded with variations. And honestly, with the exception of our four-couple Gourmet Club cook-a-thons, I’m too cheap to attempt something that a nice restaurant would produce beautifully and effortlessly. Buying just a few clams, scallops, mussels, squid, shrimp, a lobster tail to make dinner for two can sound romantic and inspiring, but not gonna happen here.

For Larry and me, I cook frugally. This simple recipe of sausage, shrimp and brown rice with saffron was easy to prepare, and I thought it came out close enough in my book to call Paella. Or at least, Patti’s Paella, priced for the peasant in all of us.

Patti’s Peasant Paella

  • 2 Tbsp. olive oil
  • 1/2 red bell pepper, diced
  • 1/2 brown onion, diced
  • Pinch saffron
  • 1/2 cup chicken stock
  • 6 ounces cooked turkey sausage, sliced
  • 6 oz. cooked peeled, deveined shrimp
  • 2 cups cooked brown rice
  • Sliced lemon wedges, for flavoring

In a heavy bottom skillet, heat the olive oil.  Stir together red pepper, onion and saffron until vegetables are soft. Remove to a plate.  Add chicken stock and turkey sausage, heat through.  Stir in rice and shrimp, heat through. Serve immediately with lemon wedges. Makes 2 large servings plus leftovers for one lunch – mine.

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