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!
Optional Garnish:
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:
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.