Sausage and Shrimp Paella

Taste Arkansas celebrates Rice Month as Keith Cleek of the UA Division of Agriculture Cooperative Extension Service makes this wonderful Sausage and Shrimp Paella recipe in the accompanying video.



Makes 12 servings


  • 1 tablespoon paprika
  • 2 cups uncooked short-grain white rice
  • 1 tablespoon olive oil
  • 2 teaspoon dried oregano
  • 1 pinch saffron threads (optional)
  • 1 Spanish onion, chopped
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 red bell pepper, coarsely chopped
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 1/2 bunch parsley, chopped
  • 1/2 pound chorizo sausage, casings removed and crumbled
  • 2 tablespoons olive oil, divided
  • 1 (15 oz.) can crushed tomatoes
  • 1 pound shrimp, peeled and deveined
  • 3 cloves garlic, crushed
  • 1 quart low sodium chicken stock
  • 1/2 cup frozen sweet peas, thawed
  • 1 teaspoon crushed red pepper flakes
  • 2 lemons, zested
  • lemon wedges for serving


In a medium bowl, combine paprika, oregano, salt and pepper. Stir in Chicken pieces to coat. Cover and refrigerate. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes and rice. Cook, stirring, about 3 minutes. Stir in bay leaf, parsley, crushed tomatoes, chicken stock, lemon zest and saffron threads (optional). Bring to a boil, cover and reduce heat to medium-low. Simmer 20 minutes.

Meanwhile, heat 1 tablespoon oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning until both sides are pink. Combine rice and meat mixtures together. Turn up heat for 40 seconds until rice toasts on bottom. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Serving size 1 cup. Calories 410; Total Fat 14g; Cholesterol 150mg; Sodium 520mg; Total carbohydrate 32g; Dietary fiber 2g; Protein 39g