Shrimp Paella

Last Friday night we had a Frio River trip planning session (dinner and cards for the girls)! Our main dish was a paella.  It was scrumptious, and there was enough for everyone to take a little home.  If you like one dish meals, you have to try this.


Shrimp Paella

Total Time: 1 hour

Yield: Serves 8-10


  • 1/4 cup extra virgin olive oil
  • 4 smoked sausages (or one pkg Spanish chorizo*), sliced
  • 2 cloves garlic, chopped finely
  • 1 small onion, chopped
  • 1 1/2 cups chopped tomatoes, drained
  • 6 cups chicken stock
  • 1/4 gram saffron threads, ground into powder with little sugar
  • 1 tsp rosemary
  • 1 tsp smoked paprika
  • 3 cups paella rice (Verde Valle Morelos rice, works well)
  • 2 lbs shrimp, cleaned
  • 1/2 lb green beans or asparagus, cut into 2" pieces


  1. Heat oil in large paella pan or large sauté pan. Brown the sausages, and set aside.
  2. In the juices remaining, sauté the garlic, onion, and tomatoes until the mixture softens.
  3. In a saucepan, combine stock and saffron. Heat just to boiling, and turn off.
  4. Return the sausage to the pan with the garlic and onion. Add rosemary, paprika, and rice. Sauté until the rice is coated.
  5. Add 1 cup of stock, and deglaze pan.
  6. Add the remaining chicken stock. Cook for several minutes on high, then reduce the heat.
  7. When much of the liquid has been absorbed, stir in the shrimp and green beans. Cook until rice is tender, about 20 minutes (you may have to cover pan).
  8. Let rest 10 minutes and serve.
  9. *Spanish chorizo is a dried chorizo, typically sold in the deli section of a big supermarket.
  10. Use chicken instead of shrimp, or use half shrimp and half chicken, or use pieces of firm white fish.