The very first European country we visited was Spain and we completely fell in love with all things Paella and Sangria. We brought the charm of Spain home with Alabama Gulf Shrimp and Alabama Conecuh Sausage. It’s easier than you think to make this Spanish treat a local night in!
- Cast Iron Skillet
- Grill or Stovetop
- 1 pound shrimp peel on
- ½ container Conecuh sausage sliced into ½ inch rounds
- 1 pinch of saffron about 20 pieces + 1 Tablespoon warm water
- 2 Tablespoons white wine vinegar
- 1 onion chopped
- 1 green bell pepper chopped
- 1 Tablespoon garlic diced
- 1 cup short grain rice uncooked
- 1 can diced tomatoes and green chiles
- 2 Teaspoons paprika
- dash of salt and pepper
- 1 ½ cups of water
- Optional 1 cup frozen peas
- If you’re using a grill, get the coals going and then gather all ingredients. Once you get started, it moves pretty quickly. On a stovetop, start with medium heat.
- In a small bowl, combine saffron with 1 Tablespoon warm water. Set to the side.
- Once the coals are ready, cook sausage in a cast iron skillet for about 6 minutes. Remove.
- Add about 1 Tablespoon of olive oil to the skillet (if needed) to be sure the shrimp does not stick. Add the shrimp and cook over the grill for about 5-6 minutes or until slightly pink. It doesn’t have to be completely cooked as it will go back in the skillet later on.
- Remove the shrimp from the skillet as well.
- Return the skillet to the grill, add chopped onion and bell pepper and cook until soft (about 3 minutes)
- Add 1 Tablespoon minced garlic, cook about 1 minute.
- Add white wine vinegar and deglaze the pan.
- Add uncooked rice, diced tomatoes, paprika, and a dash of salt and pepper.
- Stir occasionally for about 2-3 minutes or until rice starts to turn brown.
- Add water and saffron (with water). Stir in sausage and shrimp. Top with 1 cup peas.
- Cook with grill top closed for 15 minutes or until rice is tender and liquid has been absorbed.
- Add lemon and parsley as garnish and serve.