By Bernadette Kathryn, LMT, IHLC


The rich flavors of Spain are all present in this lighter version of a classic.  Leave out the rice, add more vegetables and go all out for the flavor. Super simple when you are organized and plan ahead. Utilizing your freezer for Classic Bone Broth and the market for fresh vegetables and protein ~ you have the perfect dish for a dinner party.  Serve this classic with brown rice and crusty whole grain bread on the side for your guests and a crisp white wine to round out the meal.


Paelo Paella
  • 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
  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



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