Paelo Paella
 
 
Author:
Serves: 6
Ingredients
  • 1 lb med-large shrimp in the shells - brined in salt & honey
  • 12 oz Belinski Chicken Cajun Style Andouille Sausage
  • 1 large sweet onion or 4 Shallots sliced
  • 1 large sweet red pepper - sliced
  • 1 large yellow pepper - sliced
  • 1 small fennel bulb - sliced
  • 1 - 10 oz package frozen artichokes - roasted
  • ½ cup frozen organic corn
  • ½ cup frozen organic peas
  • 1 Cup - Chardonnay
  • 2 Cups - Classic Bone Broth
  • 1 Cup - shrimp stock
  • ¼ cup white wine vinegar
  • 1t - cayenne
  • 1t - tumeric
  • 1t - smokey paprika
  • 1pinch saffaron
Instructions
  1. Preheat the oven to 400•
  2. Roast your artichoke hearts for 25 minutes and set aside to cool
  3. Put shrimp in a bine of salt, honey and water - leave for 2 hrs or overnight
  4. Slice sausage and cook crispy edges, remove from pan and set aside
  5. Add vegetables and cook until tender
  6. Add wine and vinegar - reduce to ½
  7. Add the spices and cook
  8. Add the bone broth and shrimp stock, continue to simmer
  9. Check for seasonings - add s/p to taste and adjust to your taste
  10. Peel the shrimp (and save to make shrimp stock for a future use)
  11. Slice the shrimp in half and add to the pot with the sausage
  12. Allow to simmer approximately 3-4 minutes and turn off the stove
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/paleo-paella/