When I was first learning to cook, this was my go-to dish to make when we would have people over for dinner. It is an iteration of an Ina Garten dish who uses lobster and anise liquor in hers..so fancy!. I have since expanded my menu slightly for when we have people over for dinner dishes but I still love this recipes. Plus it makes the perfect one pot weeknight super.
Couple notes on the recipe.
Of course if you want to be all fancy like Ina (who doesn't?) you can swap lobster for the shrimp and add in 1 cup of Pernod liquor in after the rice has cooked.
If you want to make this vegetarian, you can skip the shrimp and sausage and instead throw in lots of different kinds of vegetables (and use vegetable stock).
Lastly, I know saffron is expensive but you only need a small amount. I get mine at Trader Joe's and it is pretty affordable compared to other markets.
- 2 Tbs. olive oil
- 1 onion, diced
- 1 bulb of fennel, core removed and thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 cups basmati rice
- 1 tsp. salt
- pinch of red pepper flakes
- 1/2 tsp. saffron
- 4 cups chicken stock
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb keilbasa sausage
- 1 cup frozen peas
Pre-heat oven to 350°F.
In a medium Dutch oven over medium high heat warm the olive oil. Add the onion, fennel and red bell pepper and cook until soft, about 3 to 5 minutes. Add the garlic, salt, red pepper flakes, saffron and rice. Stir well to combine. Add the chicken stock.
Cover the pot and bake the paella for 20 minutes. Remove from oven and add shrimp, sausage, and peas. Place pot over medium heat, cover and cook for about 10 minutes or until shrimp are cooked through and sausages is warmed.
Garnish with lemon slices and parsley and serve warm.
Serves 6 to 8.