Patti’s Peasant Paella

Follow

There 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.

Tagged as: paella, rice, sausage, shrimp, Spanish