Quick and Easy Paella

Notes

Forget your candles – just make this, and your house will smell AMAZING.
Everyone in this house loves this dish. It’s delicious and easy to make, which makes it a perfect weeknight meal.
We always use some form of sausage. You can use andouille, polska kielbasa – really whatever you want.
I omit the shrimp a lot as 2 of my 3 littles are not fans. You can add any protein you want – diced or shredded chicken is delicious.
The best part of this dish is, hands down, the crispy rice at the bottom – make sure you scrape that off into your leftovers!

	2 packages fully-cooked andouille sausage
	8-10 shrimp, frozen or fresh (optional)
	2 tablespoons olive oil
	1 small onion, chopped
	1 red pepper, chopped
	4 cloves garlic, chopped
	4 tablespoons tomato paste
	2-3 tablespoons paprika
	1-2 teaspoons salt
	2 cups long grain white rice
	4 cups chicken broth
	Pinch of saffron (optional)
	Fresh parsley, chopped (optional)

1.	Slice andouille sausage into bite-size pieces.
2.	Heat olive oil in large pot, a Dutch oven works best if you have one.
3.	Add sliced sausage to pot and sear until slightly browned, about 4-5 minutes.
4.	Add onions, peppers and garlic to pot and cook for about 3 minutes.
5.	Add tomato paste, paprika and salt and cook for an additional 5 minutes, stirring everything together.
6.	Add rice, broth and saffron (if using) and bring to a boil, stirring to make sure the rice doesn’t stick to the bottom of the pot.
7.	Cover with lid and turn heat down to low. Simmer for 20 – 25 minutes or until your rice is cooked through.
8.	Remove lid and tuck shrimp into the rice. Cover and cook for, about 3 minutes, or until shrimp is cooked through and opaque.
9.	Top with fresh chopped parsley and serve immediately.