Seafood and Sausage Paella


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This is a simple version of this classic Spanish dish.

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  • one 9-oz. box Spanish rice
  • 2 Tbs. extra virgin olive oil
  • 1 refrigerated chicken sausage, cut into 1/2-inch slices
  • 2 1/2 C. water
  • 1 tsp. Spanish saffron
  • 1 C. frozen shelled edamame
  • 1/2 lb. frozen scallops, thawed
  • 1/2 lb. medium cooked tail-off shrimp, thawed
  • 1/2 C. white wine

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Heat olive oil in a wide, deep saucepan over high heat.  Saute sausage for about a minute, then add water, Spanish rice, saffron, and edamame.  Stir until combined.  Bring to a simmer and cover, reducing heat to low.  After about 10 minutes (when water is mostly absorbed) add scallops and wine, stirring to combine.  Simmer for another 5 minutes until scallops are opaque and cooked through.  Add shrimp near the end of the 5 minutes and cover pan until heated through.  Serve.


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