Paella with Zucchini, Shrimp and Chicken Sausages

Posted September 6th, 2012 by bevcooks

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You know the phrase “hakuna matata” and how it means “there are no worries?”

WELL, did you know the completely authentic legendary end-of-summer phrase is actually “paella fer ya face-a?” It’s totally true! It means “you should definitely eat this yummy smoky Spanish rice dish with zucchini, shrimp and chicken sausages and live happily ever after, and dance around in a circle like a monkey.”

WHAT I AM SERIOUS.

Hey, you just don’t go messing around with ancient folklore.

Grab some arborio rice, chicken sausages, shrimp, zucchini, smoked paprika, half an onion, some garlic, tomatoes and stock! Deez eez gonna be so good.

Start by browning your sliced sausages. I used sun-dried tomato, but you can use whatever floats your fancy boat. Then set it aside.

Take your late summer cherry tomatoes and blitz them up in a food processor until smooth. This will add to the brothy-ness of the paella.

Then you’re gonna sauté your onions, garlic and the smoked paprika together. This smell? You don’t even know. Unless you make this. And then you’ll know.

Then add the rice and get it all tossed and coated and toasted for a minute. This is very much like a risotto at this point!

Add the stock to the pan. Or if you’re using a paella dish, that’s rad too.

Then add your pureed tomatoes.

Might I throw out that this would be awesome to make on the grill for guests this weekend? Yes, it would.

Layer the zucchini slices over the top and season with a healthy pinch of salt and pepper. The smell is insane.

Then after about 20 minutes of it simmering (covered!) on a medium heat, nestle the chicken sausages back in (with their accumulated juices), along with the shrimpies. Cover with the lid for about 5 more minutes aaaaaand . . .