Lazy Summer Paella
Paella seems like a lot of work, unless you try Jane Rodmell’s Lazy Summer Paella from her cookbook, Lazy Summer Weekends. Cooking this dish using an easy saffron rice pilaf (rice cooked in saffron and chicken broth) you save a few steps in the meal prep. Enjoy!
Servings:
Serves 6
You’ll Need
- 1 ½ lb (750g) large raw shrimp
- 2–3 chorizos or other spicy sausage
- 12–24 mussels and/or clams, washed and prepared (optional)
- Saffron Rice Pilaf (1 cup long grain rice cooked in saffron and chicken broth)
- Salt and freshly ground pepper
- Lemon slices
- Fresh parsley
- 2 Tbsp olive oil
- Squeeze fresh lemon juice
- 2–4 cloves garlic, finely chopped
- 1 tsp dried oregano
- ½ tsp lemon zest
Prep and Cook
- Combine ingredients for base, toss with the shrimp, and set aside in the refrigerator for an hour to marinate.
- Put bamboo skewers in cold water to soak.
- Prepare the saffron rice pilaf
- Tuck the mussels and clams (if including) into the rice during the last 5 minutes of cooking time, and continue to cook until they open.
- Preheat the barbecue and lightly oil the grill rack.
- Brush sausage lightly with oil and set on preheated grill.
- Turn to brown evenly and cook thoroughly, about 20 minutes.
- Thread the shrimp on skewers, and grill over medium-high heat for about 2-3 minutes per side, being careful not to overcook
- (Shrimp should be pink on the outside, tender and opaque within)
- Season with salt and pepper
- Fluff the rice with a fork, season, and turn out onto a warm platter
- Discard any unopened shellfish
- Add the sausages, cut in pieces, and top with skewers of shrimp
- Serve at once, garnished with parsley and lemon slices
