Chicken Sausage and Shrimp Paella with Quinoa served with Sardine and Artichoke Fritters

  • Brian Hill/bhill@dailyherald.comRoberta Fahey's Challenge 4 dish

    Brian Hill/bhill@dailyherald.comRoberta Fahey's Challenge 4 dish

 
Posted11/7/2018 12:16 PM

2 Tablespoons Olive Oil

1 package (12 ounces) Greenridge Farms Sun Dried Tomato Chicken Sausage cut into about 1 inch pieces

                                                                                                                                                                                                                       
 

6 to 8 Large Shrimp peeled and deveined, leaving tail on

1 Medium Onion Chopped

1 Medium Red Pepper Chopped

1 Medium Yellow Pepper Chopped

3 Cloves Garlic Finely Chopped

1/2 Cup White Wine

2 Cups Chicken Stock or Chicken Broth

1/4 Teaspoon Saffron Threads (optional)

1 Tablespoon Oregano

1 Tablespoon Smoked Paprika

1/4 Teaspoon Crushed Red Peppers

1 Teaspoon Ground Cumin

1 Teaspoon Turmeric

2 Tablespoons Tomato Paste

1 Large Tomato Chopped

1/2 cup Frozen Green Peas Thawed

Kosher Salt and Freshly Ground Pepper to Taste

2 2 Ounces Organic Quinoa Prepared right in the Cup

Heat a skillet over medium high heat. Add the olive oil. Add the chicken sausage and brown on both sides and remove to a plate. Add the shrimp and cook just until pink. Transfer to the plate with the sausage. Add the garlic, onions and peppers and saute until golden. Stir in the saffron (if using), the wine, chicken broth, all of the other spices, along with the tomato paste and tomatoes. Bring to a boil and heat for about 5 minutes.

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

Put the quinoa on the bottom of either a paella pan or a dish of your choice. Put the sausage and shrimp on top and pour the tomato mixture on top.

Scatter the peas over te top.

Since we are Using an Instant Quinoa, there is Really no Reason to Bake and it Makes This Paella very Quick and Easy

Garnish with Parsley and Serve with Bread

Serves 4-6

Sardine and Artichoke Fritters

1-2 Tablespoons Olive oil for Frying

2 3.75 Ounce Cans King Oscar Sardines in Zesty Tomato Sauce mashed

5 Canned Artichokes cut in Small Pieces

2 eggs Lightly Beaten

1/2 Cup Gonnella Bread Crumbs

1/4 cup Parsley chopped

2 Cloves Garlic chopped

Kosher Salt and Pepper to Taste

1 Tablespoon Lemon Juice

                                                                                                                                                                                                                       
 

Combine all of the ingredients in a large bowl. Heat the olive oil in a pan. Spoon a tablespoon of the mixture and fry just until golden brown. They don"t have to be shaped perfect ... in fact I like it better when they are just placed in the frying pan just making sure that they hold together.

Makes a perfect side for the paella because the are just the right size.

Serves 4-6

• Recipes are published as they were presented to Cook of the Week Challenge judges.

0 Comments
                                                                                                                                                                                                                       
 
Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.