Spicy Shrimp and Sausage Paella

In January I visited Barcelona and was so inspired by all the food there! I have been dying to create a simple, healthy paella, and wanted to add a little flair to it - this brought the heat!

Traditional paella is cooked in a paella pan, uses Spanish bomba rice and can take quite a bit of time - I wanted to recreate the flavors without all the hoopla involved. I like to make things simple and easy and use healthy ingredients for those busy weekday nights when you are running around. This dish definitely brings all those great flavors, without taking hours to cook!

“Traditional paella is cooked in a paella pan, uses Spanish bomba rice and can take quite a bit of time - I wanted to recreate the flavors without all the hoopla involved.”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making this Spanish dish! Serves 4.

Ingredients

For the shrimp:

* Paprika

* Salt and pepper

* 2 cloves of garlic, minced

* 20 shrimp peeled and deveined

For the paella:

* 3/4 c of Rao's Arrabiata sauce

* 1 package of Banza chickpea rice (I used chickpea rice to be healthier, traditional paella uses Spanish bomba rice - you would cook this directly in the pan)

* Juice and zest from 1 lemon

* 2 spicy chicken sausages from Whole Foods

* 3 cloves of garlic, minced

* 1 white onion chopped

* 2 c of low sodium chicken broth

* 1 tbsp paprika, oregano, pepper and sea salt

* Chopped fresh parsley

* 2 Serrano peppers, chopped * optional

--- Cooking Steps ---

1. Cook the Banza rice in a pot according to instructions.

2. In a small pan, cook the chicken sausage - I usually cook them whole for several minutes to crisp the outsides and then chop them into small pieces and add them back into the pan for another few minutes to cook through. Once done, set aside.

3. In a large, wide pan (preferably a paella pan, but I didn't have one), add the garlic, Serrano pepper and onion and cook for several minutes. Add the seasoned shrimp and cook for another few minutes until the shrimp are cooked (they become smaller and pink when finished).

4. Add in the broth, lemon juice and zest, the sauce and the chicken sausage, along with the rice and bring to a boil. Once boiling, move to low and simmer. Add the oregano, paprika, pepper and sea salt, and simmer for 10 minutes - you don't want it to be soupy. Top with parsley and serve

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