Spanish Saffron Rice with Lemon, Shrimp, and Sausage
Spanish Saffron Rice with Lemon, Shrimp, and Sausage is a weeknight variation of paella, with herbs, vegetables, sausage, shrimp, and rice.
Ingredients
- 2 cups white rice (medium grain)
- 2 ½ cups chicken broth (or stock, 4 c. if cooking rice on the stove top)
- ¼ teaspoon saffron threads
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 12 oz. sausage (sliced or removed from casing)
- 1 pound shrimp
- 3 cloves garlic (minced)
- 2 tablespoon chopped fresh oregano leaves (or 1½ tsp. dried oregano)
- 1½ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
- 1 cup green bell pepper (diced)
- 1 cup green beans (fresh or frozen)
- ½ cup fresh or frozen peas (thawed if frozen)
- 1 lemon, zested and juiced (1 tsp. zest and 3 T juice)
- additional lemon wedges, olive oil, or fresh oregano for serving
Instructions
Pressure Cooker Saffron Rice
- Add rice, broth, saffron, and paprika to the bowl of the pressure cooker. Mix well.
- Cook with manual high pressure for 5 minutes. Naturally release the pressure for 10 minutes, then quick release to relieve the remaining pressure.
- Fluff rice and keep it warm until adding it to the skillet with the vegetables and meat.
Stove Top Saffron Rice
- Add rice, broth, saffron, and paprika to a large saucepan or Dutch oven.
- Bring the mixture to a boil and then reduce heat until you have a slow simmer.
- Simmer, covered, until the water has been absorbed (about 12-15 minutes). Remove from the heat and let stand 5-10 minutes.
- Fluff rice and keep it warm until adding it to the skillet with the vegetables and meat.
Cook the Vegetables, Shrimp, and Sausage
- Trim the green beans to bite-sized pieces, mince the garlic, dice the bell pepper, zest and juice the lemon, and chop the oregano.
- Slice the sausage or remove it from any casings. Clean the shrimp and remove the shells and tails, if desired.
- Preheat a large skillet over medium-high heat for 2 minutes. Add the oil and heat to a shimmer.
- Add in sausage slices or the crumbled sausage and cook until the sausage is browned, about 3 minutes per side for sliced sausage.
- Add the shrimp in to the skillet and cook for 3-4 minutes, until pink and cooked through.
- Remove sausage and shrimp to a plate with a slotted spoon, leaving any oil in the skillet.
- In the same frying pan, add bell pepper, green beans, salt, pepper, and oregano. Cook, stirring often, for 2-3 minutes. Fresh green beans will need an additional 2-3 minutes.
- Add in garlic and cook for an additional minute. Reduce heat to medium-low or remove from heat until the rice is ready.
- When the rice is ready, bring heat back to medium-low and add peas, lemon zest, lemon juice, sausage, shrimp, and rice.
- Cook for a few more minutes, stirring rice together and mixing the components carefully so everything is distributed evenly and the rice doesn't get mushy.
- Remove to a serving dish and drizzle with additional olive oil. Garnish with several lemon wedges and extra fresh oregano, if desired.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 407kcalCarbohydrates: 43gProtein: 23gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 123mgSodium: 1052mgPotassium: 451mgFiber: 3gSugar: 2gVitamin A: 414IUVitamin C: 28mgCalcium: 92mgIron: 2mg
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