Trader Joe's Low-Sodium Shrimp & Chicken Sausage Paella

• •2 tbsp Trader Joe's Organic Extra Virgin Olive Oil
• •1 piece Trader Joe's Yellow Onion (finely diced)
• •2 cloves Trader Joe's Garlic (minced)
• •1 piece Trader Joe's Red Bell Pepper (diced)
• •2 links Trader Joe's Fully Cooked Chicken Sausage (sliced into 1/2-inch rounds (check for lowest sodium option))
• •1 cup Trader Joe's Arborio Rice
• •1 tsp Trader Joe's Smoked Paprika
• •pinch to taste Saffron threads (about 10-15 threads, optional but recommended)
• •2.5 cups Trader Joe's Low-Sodium Chicken Broth (or Low-Sodium Vegetable Broth)
• •1 can Trader Joe's Diced Tomatoes (14.5 oz can, drained (look for no salt added if possible))
• •6 oz Trader Joe's Argentinian Red Shrimp (peeled, deveined, thawed if frozen)
• •1 cup Trader Joe's Frozen Organic Peas
• •2 tbsp Fresh parsley (chopped, for garnish)
• •1 piece Lemon (cut into wedges, for serving)
• •to taste Black pepper
• •pinch to taste Salt (optional, very minimal, add at the end if absolutely needed)

Instructions

1. 1

   If using saffron, gently steep the saffron threads in 1/4 cup of the warm low-sodium chicken broth for at least 10 minutes to allow the color and flavor to infuse.

2. 2

   Heat olive oil in a 10-12 inch paella pan or a wide, shallow skillet over medium heat. Add diced onion and bell pepper and cook for 5-7 minutes, until softened. Add minced garlic and cook for another minute until fragrant.

3. 3

   Add the sliced chicken sausage to the pan and cook for 3-5 minutes, stirring occasionally, until lightly browned. This adds extra flavor to the pan.

4. 4

   Stir in the Arborio rice and smoked paprika. Cook for 2-3 minutes, stirring constantly, to toast the rice and coat it in the flavors. This step is crucial for good paella texture.

5. 5

   Pour in the remaining low-sodium chicken broth (and the saffron-infused broth if using), and the drained diced tomatoes. Bring the mixture to a gentle simmer. Do not stir the rice too much from this point onwards, as it inhibits the formation of the 'socarrat' (the crispy bottom layer).

6. 6

   Reduce heat to low, cover the pan loosely with foil or a lid, and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the rice is nearly tender. If the liquid evaporates too quickly, you can add a small splash more broth.

7. 7

   Nestle the thawed shrimp and frozen peas into the rice. Cover again and continue to cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the peas are tender. Avoid overcooking the shrimp.

8. 8

   Remove the paella from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.

9. 9

   Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over. Enjoy your delicious homemade paella!

Chef's Tips

• 💡To achieve the desired 'socarrat' (crispy rice on the bottom), resist stirring the rice after adding the broth. You can briefly increase the heat to medium-high for the last 1-2 minutes of cooking (before adding shrimp/peas) to encourage browning, listening for a gentle crackling sound. Be careful not to burn it!
• 💡Using low-sodium broth and mindful seasoning is key for this recipe. Most of the flavor comes from the smoked paprika, saffron, and fresh ingredients.
• 💡Trader Joe's Argentinian Red Shrimp cook very quickly due to their delicate texture, so be sure to add them late in the cooking process to prevent them from becoming tough.