Trader Joe's Low-Sodium Shrimp & Chicken Sausage Paella
A vibrant and flavorful paella, perfect for two, crafted exclusively with favorite ingredients from Trader Joe's. This dish combines succulent Argentinian red shrimp, savory chicken sausage, and aromatic saffron-infused rice with fresh vegetables for a delightful, low-sodium Spanish-inspired meal.
Ingredients
- •2 tbsp Trader Joe's Organic Extra Virgin Olive Oil
- •1/2 piece Trader Joe's Yellow Onion (finely diced)
- •2 cloves Trader Joe's Garlic (minced)
- •1/2 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)
- •1/2 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)
- •1/2 cup Trader Joe's Frozen Organic Peas
- •2 tbsp Fresh parsley (chopped, for garnish)
- •1/2 piece Lemon (cut into wedges, for serving)
- •to taste to taste Black pepper
- •pinch to taste Salt (optional, very minimal, add at the end if absolutely needed)
Instructions
- 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.
Time: 10 min - 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.
Time: 8 min - 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.
Time: 5 min - 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.
Time: 3 min - 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).
Time: 5 min - 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.
Time: 20 min - 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.
Time: 7 min - 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.
Time: 10 min - 9.
Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over. Enjoy your delicious homemade paella!
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.
Recipe from TheCookbook.ai
Created by Ben Williams