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

{ 4 comments… read them below or add one }
Love the alliteration, Patty!
Agreed that, though there might be a ‘classic’ paella in someone’s book, it’s still a whatever-we’ve-got-on-hand kind of dish—very forgiving and ultimately CHOW-able!
This one has my name all over it. So I’m forwarding it to Pete to make for me.
Yum. That looks fantastic.
Wholly yum…your dish looks so good!
Enjoy!