faux paella w/shrimp & portuguese sausage


Once a year, I travel to Honolulu to visit family & friends. Each trip, I try to stuff myself silly with A) foods I can’t find in New York and B) dishes that simply taste better when eaten in Hawaii. Portuguese sausage is a Hawaii favorite that tops my ‘must eat’ food list. On my flight back to NYC from my last trip, I stuffed 5 packages of frozen Portuguese sausage in my carry-on (yes, it’s THAT delicious)! Hence, how I was able to incorporate it in this recipe. This is a rice dish, based off the flavors of Spanish paella. In this version, I use brown rice rather than white and I swap chorizo for Portuguese sausage.

The how to…
Serves 6


1 10 oz package Rego’s Purity portuguese sausage, sliced in rounds
1 small onion, diced
1 red bell pepper, seeded & diced
1 tsp salt
5 garlic cloves, minced
zest from 1 lemon
1 tsp smoked paprika
pinch chili flake
2 cups uncooked brown basmati rice
4 cups chicken stock
juice from 1/2 lemon
1/4 tsp saffron threads
20 medium size shrimp, peeled & deveined
3/4 cup frozen peas
lemon wedges, for serving


  1. Brown sausage. Set a pot over medium-high heat. Saute sausage slices until browned and fat is rendered. Remove and set aside.
  2. Add other ingredients. In the same pot (There should be a thin layer of rendered fat from the sausage. If pot is dry, add oil), add onion, bell pepper, and salt. Saute until onions are soft and translucent, 8-10 minutes.  Add garlic, lemon zest, smoked paprika, and chili flake and cook for 1 minute, stir frequently.
  3. Toast rice. Add rice and cook for 3 minutes, stir frequently.
  4. Bring to boil.  Add stock, lemon juice, saffron, and browned sausage. Scrape up any brown bits from the bottom of the pan. Stir to combine and bring to a boil.
  5. Simmer. Cover and reduce heat to simmer. Cook until rice is tender and most of the liquid has been absorbed, about 35-40 minutes.
  6. Finish. Add shrimp and frozen peas. Stir to combine, cover, and cook for an additional 5 minutes, until shrimp are cooked through. Take pot off heat. Serve with lemon wedges.

Some extras…
*If using white rice, reduce stock to 3 cups. Cooking time in step 5 will be around 20-25 minutes.


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