Paella Saute with Saffron
3 ounces chorizo, linguica or andouille, cut into 1/4-inch dice
1-1/2 pounds medium shrimp, peeled and deveined
1 tablespoon olive oil
2 scallions, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 cup thawed frozen peas
1 teaspoon dried oregano
1/4 teaspoon saffron threads, crumbled
1-1/4 cups Homemade Fish Stock or 3/4 cup bottled clam juice and 1/2 cup water
1/2 cup dry white wine
1/4 teaspoon crushed red pepper or freshly ground black pepper
2 teaspoons cornstarch
1/4 teaspoon salt
Hot pepper sauce
Chopped parsley, for garnish
In a large (12-inch) nonstick skillet, cook the chorizo with 2
tablespoons of water over medium-high heat, stirring occasionally,
until the water evaporates and the chorizo is lightly browned,
about 5 minutes.
With a slotted spoon, transfer the chorizo to paper towels to drain,
leaving the drippings in the skillet. Add the shrimp to the skillet
and cook, stirring often, just until pink and firm, 2 to 3 minutes.
Set aside with the sausage. Add the oil to the skillet and heat
over medium heat. Add the scallions, red pepper, and garlic. Reduce
the heat to medium-low and cover. Cook until the vegetables soften,
about 4 minutes. Stir in the peas, oregano, and saffron.
In a small bowl, combine the fish stock, wine, and crushed red
pepper. Whisk in the cornstarch to dissolve. Stir into the skillet
and bring to a simmer. Return the shrimp and chorizo to the skillet,
and cook until the sauce thickens and the shrimp and chorizo are
heated through, about 1 minute. Season with salt and hot pepper
sauce to taste. Spoon the rice into individual soup bowls and top
with the shrimp, sausage, and sauce. Sprinkle with the parsley and
Chicken Paella Saute: Substitute 1-1/2 pounds boneless and skinless
chicken breast, cut into strips 2 inches long and 1/2 inch thick,
for the shrimp. Cook in the chorizo drippings in the skillet until
lightly browned, about 5 minutes, then set aside with the chorizo.
Continue with steps 3, 4, and 5.
Makes 4 to 6 servings