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Quick and Easy One-Pan Stovetop Paella with Sausage and Shrimp

A cast iron pan with paella which includes rice, sausages, shrimp, and peas, and next to the pan on the table is a small bowl of grated parmesan, basil leaves and green olives. The pan handles are held with red and white dish towels. Everything is on a dark brown, rustic table.

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Adapted from Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors. This dish is inspired by the flavors of a traditional paella, but made quickly on the stovetop. Adults will love garnishing their plate with smoked paprika, giving this dish that signature smokey flavor. For spice-lovers, a Spanish-style chorizo is perfect for this dish. Otherwise, use a mild Italian sausage or other sausage of choice. Reheat leftovers for breakfast with an over-easy egg!

Ingredients

Units Scale
  • 1214 oz. (~340-360g) sausages of choice
  • 12 Tbsp extra virgin olive oil (EVOO)
  • 1 yellow or red onion, finely diced
  • 1 tsp garlic powder or 1 garlic clove, finely minced
  • 1 tsp Kosher salt
  • 1 cup Arborio rice
  • 1 14oz (397g) can pureed tomatoes
  • 1 cup frozen peas
  • Zest of 1 lemon
  • 1 lb (454g) veined and peeled shrimp

Optional Garnish:

Instructions

  1. In a 12-inch cast iron skillet or deep, lidded saucepan, warm 1 tablespoon olive oil over medium heat. Add the sausages and cook until browned, about 5-10 minutes depending on if pre-cooked. Transfer to a separate bowl, cover, and set aside.
  2. Add the finely diced onion to the same pan, sautéing in the fat from the sausage. If there is not enough fat from the sausage, add 1 tablespoon olive oil. Sauté until translucent and soft, about 5 minutes, stirring occasionally.
  3. Add the arborio ricegarlic powder or minced clove, and salt, and stir until the rice is coated in olive oil.
  4. Stir in the can of pureed tomatoes. Fill the empty can with water, and add the water to the pan. Use the back of the spoon to spread the rice mixture into an even layer in the pan.
  5. Bring the rice to a boil, then lower to a simmer and cover, cooking for 25 minutes until the liquid is absorbed. Do not remove the cover or stir while cooking. This will release the starch in the rice and create a gooier consistency. After 25 minutes, remove the lid.
  6. Stir in the cooked sausages, 1 cup of frozen peas, and lemon zest until incorporated.
  7. One by one, add the shrimp, pushing them so that they are buried in the rice. Cover the pan and cook until the shrimp are pink (no longer grey) and shrunken in size, about 5 minutes.
  8. Remove the paella from the heat, protecting your hands from the hot pan handle! Let stand, covered, about 10 minutes to cool.
  9. To garnish, sprinkle smoked paprika and parsley, and Parmigiano Reggiano over top.
  10. Serve warm, directly from the pan (protecting the hot handle). Store leftovers in an airtight container in the refrigerator, for up to 3 days.
  11. To reheat, add a splash of water and warm in the microwave or stovetop.

Notes

Component cooking: You could absolutely cook the sausages and shrimp separately, and set aside, preparing the rice without the protein. If doing so, cook the shrimp in a separate pan, sautéing in 1 tablespoon EVOO with a sprinkle of salt, until the shrimp is completely pink and shrunken in size. You could even serve the peas separately – my kids like frozen peas as a side dish!

Substitutions:

  • You can use a red onion instead of a yellow onion
  • You can sub the sausage and shrimp for shredded, rotisserie chicken

Vegan: You can use vegan sausage or tofu, or replace the sausages with shiitakes, cooking in 2 extra tablespoons of olive oil, and then setting aside. Leave out the Parmigiano garnish.

Shortcuts: You can use pre-cooked sausages and shrimp, stirring in last.

Prep ahead: You can prepare the onion and parsley up to two days in advance, and refrigerate in seperate airtight containers.

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