Shrimp & Sausage Paella with Saffron Aioli

I am using:

Prep time

20min

Cook time

30min

Created by DineInColors

Golden, crispy rice, smoky sausage, juicy shrimp. And a creamy saffron aioli that pulls it all together. It’s cozy, flavorful, and feels like a weekend trip to Spain without leaving your kitchen.

Ingredients to serve:

This recipe was originally designed for null people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 tbsp olive oil

  • ¼ onion (diced)

  • ¼ red bell pepper (diced)

  • 1 garlic cloves (minced)

  • 1 roma tomato (finely diced)

  • ½ bay leaf

  • ¼ tsp smoked paprika

  • 2 pinch saffron (bloomed in ⅓ cup hot water (reserve 1 tbsp for the aioli))

  • salt & black pepper (to taste)

  • 1 tbsp white wine

  • 3 oz shrimp (peeled, tail on)

  • 3 oz smoked sausage or Spanish chorizo (sliced)

  • 1 tbsp parsley (chopped (divided))

  • ¾ cup Hinode Calrose rice (rinsed)

  • 1 cup chicken broth

  • 2 cup frozen peas

  • lemon wedges (for garnish)

  • 2 tbsp good-quality mayo

  • ¼ garlic clove (finely grated)

  • 1 tbsp reserved saffron water

  • ½ tsp lemon juice

  • ¼ tsp Dijon mustard

  • tsp smoked paprika

  • ¾ tbsp olive oil

  • salt (to taste)

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Shrimp & Sausage Paella with Saffron Aioli

Method

  • Cook the base: Heat olive oil in your pan over medium heat. Add onion, bell pepper, and garlic. Sauté until soft and fragrant.

  • Build the flavor: Add tomatoes, bay leaves, paprika, saffron water (minus 1 tbsp), salt, and pepper. Cook for 5 minutes. Add white wine and simmer for 10 minutes.

  • Add meat & rice: Stir in sausage and cook for 2–3 minutes. Add 2 tbsp parsley and the rinsed rice. Cook for 1 minute.

  • Cook the rice: Pour in chicken broth and gently shake the pan to evenly distribute rice. Do not stir. Bring to a boil, then reduce heat to medium-low and cook uncovered for 15 minutes.

  • Add shrimp & peas: Nestle shrimp into the rice and sprinkle peas over the top. Cook for another 6 minutes, until rice is nearly tender.

  • Optional: If the rice on the sides isn’t fully cooked, cover the pan with foil, add up to ½ cup more broth if needed, and cook for 3 more minutes.

  • Rest & finish: Remove from heat. Cover and let rest for 10 minutes. Garnish with lemon, parsley, and serve with saffron aioli.

  • Make the aioli: Whisk together all ingredients until smooth. Rest in the fridge for 15 minutes before serving.

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