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Shrimp & Sausage Paella with Saffron Aioli

Shrimp & Sausage Paella with Saffron Aioli

Smoky sausage, juicy shrimp, golden, crispy Calrose rice, and a creamy saffron aioli that pulls it all together. It’s cozy, flavorful, and feels like a weekend trip to Spain without leaving your kitchen.
 
REQUIRES 17-INCH PAELLA PAN OR A WIDE SKILLET
 
Serves: 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

  • INGREDIENTS

    Paella:

    ⅓ cup Olive oil

    1 Onion, diced

    1 Red bell pepper, diced

    5 Garlic cloves, minced

    4–5 Roma tomatoes, finely diced

    2 bay leaves


    1¼ tsp smoked paprika

    Salt

    Black pepper
    ⅓ cup White wine


    ¾ lb Shrimp (peeled, tail on)

    ¾ lb Smoked sausage or Spanish chorizo, sliced


    ¼ cup Parsley, chopped (divided)


    3 cups Calrose rice (rinsed)

    4½ cups Chicken broth


    ½ cup Frozen peas


    Lemon wedges (for garnish)

     

    Bloomed Saffron:

    2 generous pinches saffron

    ⅓ cup hot water (save 1 tbsp for Saffron Aioli)


     

    Saffron Aioli:

    ½ cup Mayo


    1 Garlic clove, finely grated

    1 tbsp Saffron water (from blooming)


    2 tsp Lemon juice

    1 tsp Dijon mustard


    ½ tsp Smoked paprika

    1 tbsp Olive oil


    Salt to taste


  • INSTRUCTIONS

    Blooming Saffron:

    1. Add saffron to hot water (save 1 tbsp for Saffron Aioli)

     

    Saffron Aioli:

    1. Mix ingredients including 1 tbsp of saffron water from Blooming Saffron
    2. Rest in fridge for 15 minutes before serving

     

    Paella:

    1. Sauté onion, bell pepper, and garlic in oil
    2. Add tomatoes, saffron water (minus 1 tbsp), bay leaves, paprika, salt, and pepper. Cook 5 min. Add wine, simmer 10 min
    3. Add sausage, sauté 2–3 min. Stir in 2 tbsp parsley & rice. Cook 1 min
    4. Add 4 cups broth, gently shake pan to level rice. Do not stir again!
    5. Simmer uncovered for 15 min. Nestle in shrimp & peas. Cook for 6 min ​​​​​​​ TIP: If the rice along the sides isn’t fully cooked, cover with foil, add up to ½ cup more broth if needed, and cook for 3 more minutes. Let it rest for 10 minutes
    6.  Top with parsley, lemon, and saffron aioli
       

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