Tropical Shrimp Paella
Ingredients
- 1 0.5 cup yellow onion, diced
- 0.5 lb linguica or smoked sausage, sliced into rounds
- 4 tbsp olive oil, divided
- 1 cup red bell pepper, diced
- 1 tsp fresh thyme leaves
- 0.5 pineapple fresh pineapple, diced
- 0.5 tsp turmeric
- 1 mango diced
- 1 tsp kosher salt
- 1 papaya diced
- 1 cup Arborio or paella rice
- 2 0.5 cup chicken or vegetable stock
- 2 tbsp rum, optional
- 1 tbsp garlic, minced
- 2 0.5 lb large prawns (16/20 count), peeled
Instructions
- 1
Cook onion in half the olive oil over medium-high heat until translucent. Add thyme, turmeric, salt, and rice. Stir well. Add stock, stir once, and set on low heat for about 20 minutes until rice is just al dente.
- 2
Marinate prawns in the remaining olive oil (optionally infused with a pinch of saffron). Season with salt and crushed red pepper.
- 3
In a large saucepan, warm garlic in a small amount of olive oil. Add diced red pepper. Add diced fruit (pineapple, mango, papaya), sausage, and prawns. Sauté for 1 minute.
- 4
Add rum and cook 1 more minute to burn off the alcohol.
- 5
Add the cooked rice and toss everything together gently until thoroughly incorporated. Moisten with a little more stock if necessary.
- 6
Mound the paella in bowls or on plates. Garnish with sliced starfruit and fresh chives if desired.