Paella with Shrimp and Sausage

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Serving: 2 people

A Word From The Cook

This is a New Year’s Eve tradition when we have the whole family together.   Usually done at Tremblant.    You’ll love the smokey flavour from the Chilli Peppers in Adobo Sauce.


  • 4 Tbsp Olive Oil (divided)
  • 1 Medium Onion Chopped
  • 1 Stalk Celery Diced
  • 2 Cloves Garlic Chopped
  • 1/2 Red Bell Pepper (diced)
  • 1 Cup Arborio Rice
  • 2 1/2 Cups Chicken Stock
  • 1/2 Cup White Wine
  • 1 Sprig Fresh Thyme (or 1/2 Tbsp dried)
  • 1 pinch Saffron
  • 2-3 Grinds Salt
  • 5-6 Grinds Pepper
  • 2 Roma Tomatoes (seeded and diced)
  •  1 Tbsp Chilli Peppers in Adobo Sauce (diced finely, including the sauce)
  • 1/2 Cup Green Peas (frozen or fresh)
  • 10 Large Shrimp (peeled and deveined)
  • 2 Sausages (Chorizo) sliced into bite size pieces.
  • Lemon Wedges and Parsley (fresh) for garnishing.


  1. Heat the Olive Oil in a Paella Pan or large skillet on medium.
  2. Add Onion, Celery, Garlic and Peppers and sauté for 3-4 minutes
  3. Add the Arborio and continue to sauté for another 2-3 minutes.
  4. Add the stock, wine, Thyme and saffron and season with salt and pepper.
  5. Bring this to a boil, then reduce heat to low and simmer for 15-18 minutes.   Taste the rice after cooking and if necessary add another 1/2 cup of stock and continue cooking until done.
  6. While the Arborio is cooking, in a separate skillet, sauté the sausages and shrimp until cooked.
  7. Once the Arborio is cooked, add the tomatoes, Chilli Peppers and Peas and stir in continuing to cook for another 2 minutes.
  8. Add the Shrimp and Sausage to the top, garnish with Lemon Wedges and Parsley.
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