Best 6 Seafood Sausage And Bell Pepper Paella Recipes

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In the realm of culinary delights, few dishes can rival the vibrant flavors and aromas of paella, a traditional Spanish rice dish. If you're looking for a recipe that captures the essence of this beloved dish while adding a unique twist, look no further than seafood sausage and bell pepper paella. This tantalizing dish combines the succulent flavors of seafood and savory sausage with the vibrant colors and textures of bell peppers, all harmoniously blended in a fragrant saffron-infused rice. Whether you're a seasoned paella enthusiast or a culinary novice eager to explore new flavors, this recipe will guide you through the steps to create a masterpiece that will transport your taste buds to the heart of Spain.

Let's cook with our recipes!

SAUSAGE AND SHRIMP PAELLA



Sausage and Shrimp Paella image

Enjoy a Spanish standard at home! Saffron gives rice, chorizo, shrimp and vegetables a pretty golden color.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 13

3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon saffron threads
1 lb cooked smoked chorizo sausage, sliced
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes with herbs, undrained
2 1/4 cups uncooked Arborio or regular long-grain rice
1 cup dry white wine or nonalcoholic white wine
1/2 lb cooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 cup frozen sweet peas
2 tablespoons chopped fresh parsley

Steps:

  • In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
  • Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
  • Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 105 mg, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 6 g, TransFat 0 g

SEAFOOD, SAUSAGE AND BELL PEPPER PAELLA



Seafood, Sausage and Bell Pepper Paella image

Categories     Chicken     Fish     Pepper     Pork     Rice     Shellfish     Bake     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 36

1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh Italian parsley
3/4 cup olive oil
8 tablespoons dry red wine
1 tablespoon cracked black peppercorns
1 tablespoon ground coriander
8 garlic cloves, minced
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon red wine vinegar
8 chicken legs
1 1/2 pound Spanish chorizo or linguiça sausage,* casings removed
4 large onions, coarsely chopped
1/2 pound tomatoes, cut into wedges
8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inch strips
2 tablespoons diced salt pork
1 pound hot Italian sausages
3 1/2 cups chicken stock or canned broth
3 cups bottled clam juice
1 teaspoon saffron threads, crushed
4 cups short-grain rice
1 1/2 pounds uncooked large shrimp, peeled, deveined, tails intact
16 littleneck clams, scrubbed
16 mussels, scrubbed and debearded
1 pound 1-inch-thick halibut or sea bass fillets or shark steaks, cut into 1-inch pieces
2 bay leaves
4 8-ounce frozen uncooked lobster tails (optional), thawed and split lengthwise
Vegetable oil
3 large yellow bell peppers, quartered
3 large red bell peppers, quartered
3 large green bell peppers, quartered
1 10-ounce package frozen peas, thawed
Limes, quartered
Lemon, quartered
*Spanish chorizo, a fresh, garlic-flavored pork link sausage that is milder than Mexican chorizo, is available at Spanish markets. Linguiça, a similar Portuguese sausage, is available at Spanish and Latin American markets.

Steps:

  • Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar. Blend until coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons paste mixture over chicken. Cover and chill until ready to use.
  • Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens. Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes. Transfer chorizo mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)
  • Divide remaining 1/4 cup olive oil between Dutch ovens. Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken. Transfer to plate. Return half of chorizo mixture to each Dutch oven.
  • Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan. Add saffron and mix well.
  • Add half of rice to each Dutch oven. Cook over high heat until opaque, stirring frequently, about 5 minutes. Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes. Discard any clams or mussels that do not open.
  • Meanwhile, prepare barbecue (medium-high heat). Brush grill and lobster with vegetable oil. Place lobsters on grill shell side down. Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes. Transfer to large plate. Tent with foil to keep warm. Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes. Transfer sausages and peppers to another plate. Cut sausages into 2-inch pieces. Cut bell peppers into 1/2-inch-wide strips.
  • Divide chicken, lobster, sausage, peppers and peas between Dutch ovens. Cover, remove from heat and let stand 15 minutes. Rearrange shellfish and peppers decoratively atop rice. Serve with lime and lemon wedges.

MIXED SEAFOOD PAELLA WITH SAUSAGE AND PINK BEANS



Mixed Seafood Paella with Sausage and Pink Beans image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups quick-cooking rice
1 to 2 cups leftover salmon broken into pieces
1 pound medium shrimp, peeled and deveined
2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1/4-inch-thick slices
1 (28-ounce) can diced tomatoes
1 (15-ounce) can pink beans, drained
1 large green bell pepper, seeded and diced
1 teaspoon dried oregano
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • Cook the rice according to the package directions.
  • Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.

ITALIAN SAUSAGE AND BELL PEPPER PAELLA



Italian Sausage and Bell Pepper Paella image

Make and share this Italian Sausage and Bell Pepper Paella recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

2 Italian sausages
1/2 red bell pepper, 1/2-inch strips
1/2 green bell pepper, 1/2-inch strips
1 small onion, 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup arborio rice
1/2 cup dry white wine
1 cup tomatoes, canned, drained
1 1/2 cups water

Steps:

  • Preheat oven to 400ºF.
  • Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil.
  • Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown.
  • Add rice and saute, stirring, 1 minute.
  • Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits.
  • Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed.
  • Season with salt and pepper.

Nutrition Facts : Calories 677.2, Fat 26.8, SaturatedFat 8.6, Cholesterol 47.3, Sodium 1016.2, Carbohydrate 74.7, Fiber 4.8, Sugar 7.1, Protein 22.4

ITALIAN SAUSAGE AND BELL PEPPER PAELLA



Italian Sausage and Bell Pepper Paella image

Yield Serves 2

Number Of Ingredients 9

2 links hot and/or sweet Italian sausage (about 6 ounces total)
1/2 red bell pepper, cut into 1/2-inch-wide strips
1/2 green bell pepper, cut into 1/2-inch-wide strips
1 small onion, cut into 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup Arborio or other medium-grain rice or converted rice
1/2 cup dry white wine
1 cup drained canned tomatoes, chopped coarse
1 1/2 cups water

Steps:

  • Preheat oven to 400°F.
  • Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.

SEAFOOD AND SAUSAGE PAELLA



Seafood and Sausage Paella image

Paella is a Spanish dish that is often made with seafood and sausage, or chicken and rabbit. For best results, use a full-flavored stock and Spanish chorizo. Rice should never be stirred while cooking paella. If you do not have fresh herbs for the bouquet garni, put 2 tbsps dried parsley, 1 tbsp dried thyme, 2 tbsp dried marjoram, 2 bay leaves, 2 tbsps dried celery leaves in a cheese cloth, tied into a pouch. Serve with Aioli (Garlic Mayonnaise)

Provided by Scarlett516

Categories     Spanish

Time 2h

Yield 10 serving(s)

Number Of Ingredients 33

1 lb medium shrimp
10 jumbo shrimp
1 onion, quartered
2 garlic cloves, minced
1 carrot, sliced
3 -4 sprigs parsley
1/3-1/2 bay leaf
2 sprigs thyme
1 leek, white portion only, rinsed
2 cloves
6 cups chicken broth or 6 cups water
1 1/2 teaspoons salt or 1 1/2 teaspoons salt, to taste
24 littleneck clams, soaked to remove sand
1 cup dry white wine
2 garlic cloves, crushed
2 tablespoons onions, chopped
3/4 teaspoon saffron thread, crumbled
1 teaspoon olive oil
1 lb fresh spanish chorizo
1 1/2 lbs a combination of monkfish and halibut or 1 1/2 lbs yellowtail steaks, cut into 2-inch pieces
2 tablespoons olive oil
1/3 cup olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 red bell pepper, roasted peeled and cut into strips
3 tomatoes, halved seeded and grated against the large holes of a grater
1 tablespoon spanish paprika
1/2 teaspoon salt
3 cups medium-grain valencia arborio rice
1 bay leaf, crumbled
1 1/2 cups thawed frozen peas or 1 1/2 cups lima beans
1 1/2 cups green beans, 2-inch pieces, blanched
18 mussels, scrubbed and debearded

Steps:

  • Peel and devein the shrimp, reserving the shells.
  • Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.
  • In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.
  • Strain, discard the solids, season with salt, and set aside.
  • Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.
  • Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.
  • Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.
  • Transfer the broth to a saucepan and stir in the saffron threads, set aside.
  • Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside.
  • Season the fish with salt.
  • Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.
  • Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.
  • Add olive oil and onion to the pan.
  • Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.
  • Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.
  • Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).
  • Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.
  • Add the bay leaf, peas, and green beans.
  • Add the broth and mussels. Be sure to push the mussels down into the broth.
  • Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.
  • Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.

Nutrition Facts : Calories 794.1, Fat 32.8, SaturatedFat 9, Cholesterol 189.9, Sodium 1480.2, Carbohydrate 64, Fiber 5, Sugar 4.9, Protein 53.3

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your paella will taste. Use fresh seafood, sausage, and vegetables, and a flavorful broth.
  • Cook the rice properly: The rice is the key ingredient in paella, so it's important to cook it properly. Use a medium-grain rice, such as bomba or Valencia rice, and cook it in a flavorful broth until it is tender but still has a slight bite to it.
  • Don't overcrowd the pan: When cooking paella, it's important to not overcrowd the pan. This will prevent the rice from cooking evenly and will make the paella soggy.
  • Let the paella rest before serving: Once the paella is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld and will make the paella easier to serve.

Conclusion:

Seafood, sausage, and bell pepper paella is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its vibrant flavors and colors, paella is sure to impress your guests. So next time you're looking for a new and exciting dish to try, give seafood, sausage, and bell pepper paella a try!

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