This turmeric-infused easy seafood paella with shrimp and plant-based hot spicy sausage will take you to flavor town. This version is a much more straightforward take on the traditional Spanish paella, but it checks all the boxes for what paella should taste.
What is Paella?
This delicious and comforting dish googled defined as a "Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan."
Do you have to use saffron in paella?
If you do not have saffron on hand, you can use other spices such as turmeric, paprika, annatto, cardamom, and safflower. But of course, no ingredient will give the same flavor as saffron.
What do I need for paella?
There are many variations of paella; historically, in Valencia, the dish has chicken, rabbit, snails, and beans. But paella is one of those one-pot meals that the ingredients will vary from traditions and depending on what ingredients are available to you.
Two constant ingredients:
Saffron (see above for substitute)
What pan is best to use?
If you do not own a paella pan, make sure you use a wide, shallow pan or skillet that has a handle. Then, if you're making your paella in the oven, make sure that you're using a pan that is oven safe.
I used my 14" Hexclad Frying Pan (use code: melshealthybowl5off to save until July).
How to make paella step by step
Start by prepping onion, garlic, and bell pepper.
For this recipe, you will need vegetable stocks. Make sure you measure out 2.5 cups and set it aside. If you are using water and vegetable cubes, make sure you dissolve the cubes into the water ahead of time.
Prep the shrimp (if frozen, thaw ahead of time in the fridge, pat dry).
Prep and cut two plant-based hot spicy sausages. Cut them diagonally into coins.
Get the tomato sauce ready.
For seasoning, it is pretty simple, turmeric powder, sea salt, paprika, and fresh ground black pepper.