Shrimp and Sausage with Saffron Rice
Elevate your weeknight dinners with this vibrant and flavor-packed Shrimp and Sausage with Saffron Rice! This one-pan wonder brings together the rich smokiness of perfectly browned sausage, tender shrimp, and fragrant saffron-infused rice for a dish that’s as beautiful as it is delicious. Studded with sweet peas, red bell peppers, and aromatic spices like paprika and garlic, this recipe offers a satisfying balance of bold flavors and irresistible textures. With only 15 minutes of prep time and 35 minutes to cook, it’s a quick yet impressive meal perfect for family dinners or casual entertaining. Garnish with fresh parsley and a squeeze of lemon to add a fresh, citrusy finishing touch. Ideal for fans of Spanish-inspired cuisine, this recipe is a guaranteed crowd-pleaser that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced into rounds
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 0.5 tsp saffron threads
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or paella pan over medium heat. Add the sliced sausage and cook until browned, about 4-5 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and diced red bell pepper, and cook for another 2 minutes.
Rinse the rice under cold water to remove excess starch, then stir the rice into the skillet. Cook for 1-2 minutes, stirring frequently to lightly toast the rice.
Add the chicken broth, saffron threads, paprika, salt, and black pepper. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes.
After 15 minutes, return the cooked sausage to the pan and gently fold it into the rice. Layer the shrimp evenly over the top of the rice. Cover the skillet again and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
Add the frozen peas to the skillet and gently stir them into the rice. Cook for another 2-3 minutes, or until the peas are heated through.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley, if desired, and serve with lemon wedges on the side for a bright citrus finish.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 28.1 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3645 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
