Mike's Pantry Paella

"We had some beautiful *huge* shrimp and some fresh sausage from Seattle's Pike Place Market that we wanted to cook for dinner, so here's what my husband did with them. He put together a sort of paella from foods we had in the veggie bin and pantry. It was absolutely delicious!!"
 
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photo by Julesong photo by Julesong
photo by Julesong
Ready In:
1hr
Ingredients:
17
Serves:
6
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ingredients

  • 4 tablespoons olive oil, divided
  • 1 12 cups chopped red onions
  • 4 ounces sliced mushrooms
  • 2 stalks celery, sliced
  • 12 cup sliced cucumber (or in half-moon slices, preferred)
  • 12 cup roughly chopped roasted red pepper (from the jar is fine)
  • 12 cup marinated artichoke hearts, drained
  • 13 cup halved pitted large green olives
  • 3 large garlic cloves, pressed
  • 2 cups converted rice (such as Uncle Ben's)
  • 14 teaspoon generous good quality saffron thread
  • salt & freshly ground black pepper, to taste
  • 2 cajun-spiced fresh sausages (about 3/4 pound)
  • 13 12 ounces peeled tomatoes, drained
  • 6 cups chicken broth
  • 4 super-jumbo shrimp (approx 1 1/3 pound)
  • 3 scallions, cut into 1-inch pieces
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directions

  • Put 2 tablespoons olive oil into very large skillet (a paella pan is best) and add the chopped red onion, sauté until partially browned, about 8 to 10 minutes.
  • Meanwhile, in another skillet, heat 2 tablespoons oil over medium heat and add mushrooms and celery and sauté for 5 minutes.
  • Add the diced cucumber to the mushroom mixture and sauté an additional 5 minutes.
  • Add mushroom mixture into the onion mixture in the large skillet, along with roasted red pepper, artichoke, olives, garlic, rice, saffron, and salt and pepper (to taste), and sauté for 7 minutes.
  • Meanwhile, in another pan (you can use the one from the mushroom mixture), sauté the fresh sausage until browned, about 5 minutes.
  • Add browned sausage, tomatoes, and broth to the large skillet, stir and simmer for 5 minutes (do NOT stir after this point).
  • Top mixture with the shrimp and scallions and simmer for an additional 10 minutes or until the rice is done and the super-jumbo shrimp are pink and cooked through - you can cover it for the last 5 minutes to help the shrimp cook through, if necessary.
  • Serve immediately.

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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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