Shrimp & Sausage Paella with Saffron Aioli

Name: Shrimp & Sausage Paella with Saffron Aioli
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 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); 2 generous pinches saffron; ⅓ cup hot water (save 1 tbsp for 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

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.

Total time: 1 hr 5 min
Serves: 6
Updated: February 26, 2026
Recipe by: Saba

Jump to recipe

Pin it

REQUIRES 17-INCH PAELLA PAN OR A WIDE SKILLET

The recipeDine in Colors

Shrimp & Sausage Paella with Saffron Aioli

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Serves: 6

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

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

Saffron Aioli

Step 2Mix ingredients including 1 tbsp of saffron water from Blooming Saffron
Step 3Rest in fridge for 15 minutes before serving

Paella

Step 4Sauté onion, bell pepper, and garlic in oil
Step 5Add tomatoes, saffron water (minus 1 tbsp), bay leaves, paprika, salt, and pepper. Cook 5 min. Add wine, simmer 10 min
Step 6Add sausage, sauté 2–3 minutes. Stir in 2 tbsp parsley & rice. Cook 1 minute
Step 7Add 4 cups broth, gently shake pan to level rice. Do not stir again!
Step 8Simmer uncovered for 15 min. Nestle in shrimp & peas. Cook for 6 minutes
TIPIf 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
Step 9Top with parsley, lemon, and saffron aioli