Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 cups Vidalia onions, chopped (about 1 large onion)
- 1 green bell pepper, chopped into ½ inch strips
- 6 garlic cloves, minced
- 2 cups brown rice
- 5 ½ cups water
- ¼ teaspoon red pepper flakes
- 4 teaspoons kosher salt, plus more for seasoning the roasted shrimp
- ½ teaspoon black pepper
- 1/3 cup white wine
- 1 pound raw white shrimp, roasted (recipe follows)
- 1 pound turkey kielbasa, sliced ¼ to ½ inch thick
- 1 (10-ounce) package frozen peas
- 1 teaspoon dried parsley
Directions
- For the shrimp, preheat the oven to 400 degrees. Peel and devein the shrimp. Place the shrimp on a large sheet pan and drizzle with 1 tablespoon of extra-virgin olive oil and sprinkle with kosher salt. Roast for exactly 5 minutes. Remove the shrimp from the sheet pan and refrigerate.
- For the paella, increase the oven temperature to 425 degrees. In a medium-sized sauce pan, bring the water to a boil over high heat. Add the rice. Once the water begins to boil, cover, reduce the heat, and simmer over low heat for 15 minutes. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onions, the bell peppers, and cook for 10 minutes. During the last minute of cooking, toss in the garlic, red pepper flakes, kosher salt, and pepper.
- Add the slightly cooked rice with water from the sauce pan to the Dutch oven. Bring the mixture to a boil and cover. Place in the oven and cook for 15 minutes. Remove from the oven, uncover, and stir the rice up from the bottom of the pot with a wooden spoon. Return the paella to the oven, uncovered, and cook for an additional 15 minutes, or until the rice is fully cooked.
- Transfer the paella back to the stove top and pour in the white wine. Cook for 1 minute over medium heat. Lastly, off the heat and stir the roasted shrimp, kielbasa, frozen peas, and parsley. Cover again and steam for 10 minutes. Serves 6 large portions.
Needs carrots!
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