Easy Shrimp & Sausage Paella

With Father's Day coming up, I have decided that this dish is my father as a dinner entree. He's totally the guy that grabs every thing out of the fridge and makes something (usually) wonderful out of it. I can't say that his peanut-butter-turkey-pickle-mustard sandwich was on my top faves, but he can make a mean skillet! So here's to you Cowboy Dave, you kitchen rebel, you!

As a first-time paella maker, I've got to say that this is such a fun and easy dish to whip up for dinner. Not to mention all of the colors! I'm not always a huge rice fan (I''m more of a mashed potatoes girl myself), but the rice mixed in with all of the spicy flavors and textures going on in this paella is a definite winner. I used some mango jalapeno chicken sausages in this version, but feel free to use chorizo, or any sausage really. Mixing it up is half of the fun! Plus, you can make this serve just enough for 2 people, or triple the batch to feed a whole crew. Feel free to omit the hot sauce to make it kid-friendly, but I honestly think the hotter the better!

Easy Shrimp & Sausage Paella

Ingredients:

• 1 small onion, chopped
• 3 garlic cloves, minced
• salt and pepper to taste
• 2 tbsp. extra virgin olive oil
• 1 tbsp. butter
• 1 cup arborio rice
• 1 14-oz. can diced tomatoes
• 2 1/2 cups chicken or vegetable broth
• 1 tbsp. paprika
• 1 tsp. hot sauce
• 2 chorizo sausages, sliced
• 1 lb. peeled and deveined shrimp
• 1 cup frozen peas
• 1 tbsp. green onions, sliced

In a large saute pan or cast iron skillet, heat olive oil over medium-high heat. Add in the onion and garlic and saute until softened and fragrant, about 5-7 minutes. Add in the butter and allow to melt slightly before adding in the paprika and the rice. 

Toss the rice in the onion mixture to coat, then add in the hot sauce, tomatoes, and broth. Bring to a slight boil and cook , stirring occasionally until the rice has softened and most of the liquid has evaporated, about 15 minutes.

Now toss in the sliced sausages, the raw shrimp, and the frozen peas. Allow the shrimp to cook and turn pink and the peas to heat up before topping with green onions and serving hot in shallow bowls.