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Paella with Zucchini, Shrimp and Chicken

7 Ratings

10 Comments

Prep 15 min
Total 45 min
Servings 4

Late summer paella for your face-a! ...MORE+ LESS-

Bev Cooks

July 6, 2016

Ingredients

tablespoons extra-virgin olive oil, divided

1/2

white onion, finely chopped

cloves garlic, minced

tablespoons smoked paprika

2 1/2

cups chicken stock

cup cherry tomatoes

links chicken sausages, sliced

medium zucchini, sliced into half moons

extra-large shrimp, peeled and deveined

pinches coarse salt and freshly ground pepper

1/4

cup fresh basil slivers, for garnish

cup arborio rice

1/2

lemon, for the juice

Steps

Hide Images

1

In a small food processor, blitz the tomatoes until smooth. Set aside.
2

Heat 1 tablespoon oil in a paella pan, or a large straight-sided pan. Add the chicken sausages and cook until browned on both sides, 4 minutes. Remove from pan and set aside.
3

Add the remaining oil to the pan. Add the onions and sauté 3 minutes, or until they start to soften. Add the garlic and smoked paprika, bloom 30 seconds.
4

Add the rice and toss to coat with the onions. Toast 1 minute. Add the chicken stock and pureed tomatoes. Stir to combine. Arrange the zucchini slices on top of the rice, season with salt and pepper, cover the lid and simmer on medium for 20 minutes.
5

Remove the lid and add the chicken sausages (their accumulated juices) and shrimp to the pan. Sprinkle with a little salt and pepper, cover and simmer 3 more minutes, until shrimp is opaque.
6

You should have a slight crust on the bottom. Lightly toss everything together. Spritz with fresh lemon juice and basil slivers. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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 . . .

Paella fer ya face-a.

And listen up. You squeeze half a lemon up in this piece and the stars of your heart will beam into the night.

And hear this. You toss some basil slivers all up over this mother and the souls of the past will rise again.

Okay that was weird.

Paella fer ya face-a!

More Paella Recipes

Picadillo Chicken Paella Recipe
Paella on the Grill Recipe
Weeknight Paella Recipe

Bev likes feeling connected to THE OTHER SIDE. Or something. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.