Spanish Style Rice with Sausage and Shrimp

Spanish Style Rice with Sausage and Shrimp

  • 4
  • 2 tbsp (30 mL)
    Mastro® Olive Oil, divided
  • 1
    onion, chopped
  • 2
    roasted red peppers, chopped
  • 2
    cloves garlic, minced
  • 1/4 tsp (1 mL)
    each salt and pepper
  • 2 tbsp (30 mL)
    tomato paste
  • 1/2 tsp (2 mL)
    dried oregano
  • 1 1/4 cups (300 mL)
    converted white long-grain rice
  • 2 1/2 cups (625 mL)
    sodium-reduced chicken broth
  • Pinch
  • 1/2 lb (250 g)
    large shrimp, peeled and deveined
  • 1 cup (250 mL)
  • 2 tbsp (30 mL)
    chopped fresh parsley
  • Lemon wedges
  1. Heat half of the oil in large skillet set over medium heat; cook Lilydale® Bratwurst Turkey Sausages, turning occasionally, for about 10 minutes or until until cooked through and browned. Transfer to plate and let cool slightly; slice thinly.
  2. Heat remaining oil in same skillet set over medium heat; cook onion, roasted red peppers, garlic, salt and pepper for about 5 minutes or until softened. Add tomato paste and oregano; cook for 1 minute.
  3. Add rice and stir to coat. Stir in chicken broth and saffron; bring to boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until rice is tender. Add shrimp, sliced Lilydale® Bratwurst Turkey Sausages and peas; cook, stirring often, for 3 to 4 minutes or until shrimp are pink and peas are tender. Stir in parsley and serve with lemon wedges.

Recipe Overview


PREP TIME: 15 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

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