Shrimp & Andouille Stovetop Paella

One pan, big flavour — ready in under an hour.

Ingredients

• 1 lb large shrimp, peeled
• 12 oz andouille sausage, sliced
• 1 1/2 cups arborio rice
• 3 cups chicken stock
• 1 onion, diced
• 1 red pepper, sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp saffron

Instructions

1. Brown the sausage in the skillet and set aside.
2. Soften the onion, pepper, and garlic; stir in the paprika and saffron.
3. Add the rice and stock, and simmer 18 minutes without stirring.
4. Nestle in the shrimp and sausage, cover, and cook 5–6 minutes more until the shrimp are pink.

Cooked it? Share it with us at [email protected].